@@makeanddrink you’re cool but Anders Erickson has a more funny haircut 💇♂️. Man your my favorite cocktail Channel and nobody here understands why your subs did not go through the roof🙏
You've gotta be kidding me Derek. I literally searched your channel for "Hurricane" last night to see if you had a video about them. Ended up using a different video for recipe referencing. And literally 12 hours later, you've got a video up? Unreal, man! Love it! 😄
Well the recipes from this video and the one last year are both the same with it being from RonRico. But a lot more info on the background of the Hurricane for this one.
I love a homemade Hurricane, I've been using Cocktail & Son's Fashionola, lemon juice, lime juice, a blend of rums two to four rums, and Chinola. Though I make a drink with 2 oz of rum instead of 4 oz. Last iteration was ½ oz Planteray Stiggins Fancy, ½ oz The Funk, ½ oz Coruba, ½ oz Probitas
OK, Derek. You’ve researched and presented an outstanding version of the Hurricane. For your next challenge, how about doing the same for the Hand Grenade from The Tropical Isle?
Will try a version of this when i get my hands on this passionola with half of everything. So thst it will fit in my glasses. Otherwise the Fassionola i made with your recipe was fantastic!!!
I’m really happy with Cocktail & Sons Fassionola syrup, I usually get the max you’re allowed to order each season. Great video! Unrelated, I was in our local Binny’s yesterday (Chicago booze super mart), to restock on some Plantation varieties, to notice that they’ve changed the name to Plantaray. At first I thought it was a knock off of Plantation, but then read the story that this is a thing. Kinda a weird to see the new name on a bottle.
I made the Fassionola from the previous video and it was an amazing entry into the world of Tiki. Love it! When is the book going to be available in hard copy? I only see the Kindle version.
The gold is the one they’re selling right now which I believe is currently out of stock. I’m sure more is coming soon. As for the red? Hopefully that’s in the works!
@@makeanddrink I know they were showcasing samples of the red at a couple of events earlier this year with Doc. Definitely will keep an eye out for any updates about it. I regret not grabbing a bottle of the gold in their last drop. I know you mention the strawberry vs. cherry thing from a historical lens but having tried both Cocktail & Sons and Passionola Gold, do you have any thoughts on comparing the two purely from a flavor perspective? (Also, should've mentioned this sooner, but this is another excellent video for your catalog!)
I’ve had both. Cocktail & Sons is way more strawberry-dominant and fantastic; I usually add a bit more passion fruit purée for cocktails. I’ve ordered from them 3-4 times despite the cost and will order again. The trademarked Passionola Gold was good but lacked punchy flavor. I ordered two bottles but don’t see myself buying more. My homemade version was much better than the new gold version.
The Cocktails & Sons is very good, but it taste of strawberries to me mainly. I made a Fassionola last year with that in mind that was very strawberry and really liked it. But it's not versatile in historic recipes or trying to re-create cocktails. The Passionola is also unique, but the dominant flavor is passion fruit which (in my opinion) is what you want when trying to create something that closely matches those older recipes or if you want something that can sub in for passion fruit syrup as a 1:1 replacement.
@@makeanddrinkagreed, main issue with both is cost. They both are more per oz than most rum on my shelf. The cocktail and sons might as well be strawberry syrup, a very good one though.
Where did the name passionola/fassionola come from? I think maybe the clue is in the last four letters NOLA, known the world around as an acronym for New Orleans, Louisiana There are a couple of companies making fassionola syrup too these days. BG Reynolds in Portland, OR and Cocktail and Sons in N.O., LA. Both produce it on a seasonal basis so you have to hit them at the right time. I got a couple bottles form BG Reynolds the other day. Having had it before and having lived in New Orleans for a number of years it seems to make a Hurricane more to my taste. Haven't been able to pick up a bottle of the Cocktail and Sons version, but I look forward to when theirs is available to try it as I will trying Gregorio's Passionola when I can track down a bottle. Then of course there is the venerable Pat O'Brien's Hurricane mix available even on Amazon. Maybe not as nuanced as the others but it makes a fairly tasty Hurricane, and is what you will get in the French Quarter during Mardis Gras or whenever you visit. I definitely think you are right on in the Ron Rico booklet being the "blueprint" for the Hurricane and doubtless the Pat Os Hurricane got its initial inspiration there. I have made Hurricanes using regular passion fruit syrup and passion fruit juice and they are tasty too. As far as rum my recent favorite is 1 Oz. of Wray & Nephew Overproof and 3 Ozs. of Mount Gay Black Barrel.
The book covers all of the history of Passionola and the boom in popularity of passion fruit in the late 1800s and early 1900s. All of it is documented and there are no ties to New Orleans.
@@atomicgrog OK... would be easier if your sites " contact us " worked then you could take orders and put people on a backorder list.... then you would know how many customers you need to make the product for.... pretty simple concept...
I'm not sure. Probably not but I don't have the book memorized. The book covers many of the brands that made Passionola and Fassionola, but those brands all had proprietary recipes. So what is in Jonathan English's Fassionola is not available info to anyone, and for any defucnt brands they never publicly released recipes. No matter how much you research a topic like this, you generally won't find recipes from these historic brands. But if you want a Gold Passionola recipe, Doc shared one in Minimalist Tiki book and I shared that here for the Rum Barrel Remix
wait, so does the book have a recipe, or are we in the same position as we always were? it sounds like a secret recipe is just still a secret to me, unless im missing something.
The oldest Hurricane recipe that we know of is from the Ronrico Mixtros guide from 1940. The book has that recipe and I have the 1940 guide. That's the one we used.
Well they know what it is and they are using that recipe or an updated versions at least for what they are selling now. Safe to say they're not going to to be sharing that recipe.
I'm curious as to which Passionola recipe they are recreating? The Kremer Plantation? The Jonathan English version? The Mai-Kai version? I'm halfway through the book and it has some interesting stories in it though many are very loosely tied to Passionola. Yes there is some history of passionola but a lot is filler. It is more like exciting tales of people who used passionola in their cocktails. Think of it as a large advertisement for the syrup they want you to use and buy.
My guess is the Kremer version since that would be the only recipe they had access to. But I doubt the original recipe has much value except for the name and trademark, since Doc Parks is well equipped at making his own for modern palates. And people can always adapt any recipes from the book with other Passionola, Fassionola, or similar syrups. The Doc Parks gold fassionola seems like a good place to start.
@@makeanddrink So then they aren't selling the "original" but their interpretation of the "original"? I wondered why he would need to employ Doc Parks if they already had the recipe.
I believe he explains it in this video. And I have no insights to the process outside of what is shared in these videos, but I would image the value is in the name not the recipe. Maybe that’s just my opinion. I don’t really care that much what the original passionola syrup was. Everyone comes to this conclusion that Donn and Vic were using some specific and exact Passionola/Fassionola but they weren’t. Brands and recipes changed overtime, some syrups were regional and availability changed over time.
Not really though. If you create something or bring a product to market the only way to protect it is this way. Otherwise you'd create something and then anyone can take it. Use your name, your logo, your overall entire look and brand. Nothing would ever get made. No business would ever exist. The Painkiller is totally different. They didn't make it. They didnt even take it from the people that made it, they took it from someone else. And I don't care if they sell a trademarked Painkiller mug or Painkiller mix, it's the trademarking of a cocktail which is simply a list of ingredients and then trying to dictate through some loophole to use a specific rum.
@@makeanddrink Touché, I see both points. The PK is an egregious example, but huge props to the team for bringing Passionola to the market and doing all the research. It’s a bummer that Cocktail & Sons has the trademark on Fassionola, and now there’s one on Passionola too. But honestly, you’re crushing it with all the new uploads! You’re doing a great job highlighting the history and human connection behind tiki and Rum cocktails. Keep up the great work!
The things you learn. So Fassionola is just Pepsi and Passionola is the true Coke? Without having no red fruit in it, seems all the Fassionola recipes out there are just wrong?
Not exactly. Passionola was a name brand. It was trademarked and it had 3 different varieties. Since it was trademarked no one else could use the world Passionola and the recipe was a secret. Eventually, someone named one of the competitors "Fassionola." Over time that term was just used to describe various fruit syrups and most notably over the last 20+ years, it was synonymous with the Jonathan English's brand. So everyone just assumed that it was the original Passionola/Fassionola. But Jonathan English's sells gold, red, and green and even before the book it was widely known that there was a gold/natural, red and green Passionola because Trader Vic had mentioned it in his books. In more modern times "Fassionola" has really been anything since it was not trademarked (not that I know of) and people have been making their own however they see fit for a couple decades. Some say Hawaiian Punch, others use strawberries, but really the backbone should be passion fruit. But Passionola (gold) and the red and green varieties were also not original creations, most of these brands including Passionola were copying others that had similar gold, red and green syrups. All of this is outlined in detail in the book. It really comes back to a new ingredient, Passion Fruit and Passion Fruit Syrup, and that evolving into something that includes more fruit and different colored fruit.
There have always been red, gold and green versions of the syrup since the early days. The book does a good job of breaking down which drinks use which syrup. Check out my coverage on The Atomic Grog for further deep dives on the topic.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Amazing content. How this channel doesn't have at least 100x as many subscribers is one of life's greatest mysteries.
Most subs today put more attention to funny and cool presenters not so much on the content😢
dude said I'm not cool
@@makeanddrink you’re cool but Anders Erickson has a more funny haircut 💇♂️. Man your my favorite cocktail Channel and nobody here understands why your subs did not go through the roof🙏
You've gotta be kidding me Derek. I literally searched your channel for "Hurricane" last night to see if you had a video about them. Ended up using a different video for recipe referencing. And literally 12 hours later, you've got a video up? Unreal, man! Love it! 😄
Well the recipes from this video and the one last year are both the same with it being from RonRico. But a lot more info on the background of the Hurricane for this one.
Love the Hurricane, A top 3 rum cocktail. I usually go for OFTD, Chinola Passionfruit Liqueur, Guava Syrup, and Lemon Juice
I love a homemade Hurricane, I've been using Cocktail & Son's Fashionola, lemon juice, lime juice, a blend of rums two to four rums, and Chinola. Though I make a drink with 2 oz of rum instead of 4 oz.
Last iteration was ½ oz Planteray Stiggins Fancy, ½ oz The Funk, ½ oz Coruba, ½ oz Probitas
Just got my kickstarted copy of the book today, great stuff!
Gregorio, Martin and Doc are great people. Always willing to chat.
OK, Derek. You’ve researched and presented an outstanding version of the Hurricane. For your next challenge, how about doing the same for the Hand Grenade from The Tropical Isle?
I'll be honest and say that's not really on my list of things I want to do... at least not yet.
Awesome video!
Yes!!! 😍 Interesting!!!
Will try a version of this when i get my hands on this passionola with half of everything. So thst it will fit in my glasses. Otherwise the Fassionola i made with your recipe was fantastic!!!
Gregorio!
I’m really happy with Cocktail & Sons Fassionola syrup, I usually get the max you’re allowed to order each season. Great video!
Unrelated, I was in our local Binny’s yesterday (Chicago booze super mart), to restock on some Plantation varieties, to notice that they’ve changed the name to Plantaray. At first I thought it was a knock off of Plantation, but then read the story that this is a thing. Kinda a weird to see the new name on a bottle.
I made the Fassionola from the previous video and it was an amazing entry into the world of Tiki. Love it!
When is the book going to be available in hard copy? I only see the Kindle version.
Try the link to the syrup. They may have hard copies there
I've been meaning to pick up the book for a while. Still hoping to be able to buy their red passionola; haven't seen it available anywhere.
The gold is the one they’re selling right now which I believe is currently out of stock. I’m sure more is coming soon. As for the red? Hopefully that’s in the works!
@@makeanddrink I know they were showcasing samples of the red at a couple of events earlier this year with Doc. Definitely will keep an eye out for any updates about it. I regret not grabbing a bottle of the gold in their last drop. I know you mention the strawberry vs. cherry thing from a historical lens but having tried both Cocktail & Sons and Passionola Gold, do you have any thoughts on comparing the two purely from a flavor perspective? (Also, should've mentioned this sooner, but this is another excellent video for your catalog!)
I’ve had both. Cocktail & Sons is way more strawberry-dominant and fantastic; I usually add a bit more passion fruit purée for cocktails. I’ve ordered from them 3-4 times despite the cost and will order again. The trademarked Passionola Gold was good but lacked punchy flavor. I ordered two bottles but don’t see myself buying more. My homemade version was much better than the new gold version.
The Cocktails & Sons is very good, but it taste of strawberries to me mainly. I made a Fassionola last year with that in mind that was very strawberry and really liked it. But it's not versatile in historic recipes or trying to re-create cocktails. The Passionola is also unique, but the dominant flavor is passion fruit which (in my opinion) is what you want when trying to create something that closely matches those older recipes or if you want something that can sub in for passion fruit syrup as a 1:1 replacement.
@@makeanddrinkagreed, main issue with both is cost. They both are more per oz than most rum on my shelf. The cocktail and sons might as well be strawberry syrup, a very good one though.
Where did the name passionola/fassionola come from? I think maybe the clue is in the last four letters NOLA, known the world around as an acronym for New Orleans, Louisiana
There are a couple of companies making fassionola syrup too these days. BG Reynolds in Portland, OR and Cocktail and Sons in N.O., LA. Both produce it on a seasonal basis so you have to hit them at the right time.
I got a couple bottles form BG Reynolds the other day. Having had it before and having lived in New Orleans for a number of years it seems to make a Hurricane more to my taste. Haven't been able to pick up a bottle of the Cocktail and Sons version, but I look forward to when theirs is available to try it as I will trying Gregorio's Passionola when I can track down a bottle.
Then of course there is the venerable Pat O'Brien's Hurricane mix available even on Amazon. Maybe not as nuanced as the others but it makes a fairly tasty Hurricane, and is what you will get in the French Quarter during Mardis Gras or whenever you visit.
I definitely think you are right on in the Ron Rico booklet being the "blueprint" for the Hurricane and doubtless the Pat Os Hurricane got its initial inspiration there. I have made Hurricanes using regular passion fruit syrup and passion fruit juice and they are tasty too. As far as rum my recent favorite is 1 Oz. of Wray & Nephew Overproof and 3 Ozs. of Mount Gay Black Barrel.
The book covers all of the history of Passionola and the boom in popularity of passion fruit in the late 1800s and early 1900s. All of it is documented and there are no ties to New Orleans.
I tried to buy this syrup, but the website won't open on my browser.
Just made one with the Re'al passion fruit syrup. I split 1/3 oof plantation black cask to hampden lrok 5 year.
I love this!
how can one purchase the passionola.... their site won't take emails....
Out of stock for now. Keep checking back for updates.
@@atomicgrog OK... would be easier if your sites " contact us " worked then you could take orders and put people on a backorder list.... then you would know how many customers you need to make the product for.... pretty simple concept...
I heard there is no recipes for Fassionola in the book is that true?
I'm not sure. Probably not but I don't have the book memorized.
The book covers many of the brands that made Passionola and Fassionola, but those brands all had proprietary recipes. So what is in Jonathan English's Fassionola is not available info to anyone, and for any defucnt brands they never publicly released recipes. No matter how much you research a topic like this, you generally won't find recipes from these historic brands.
But if you want a Gold Passionola recipe, Doc shared one in Minimalist Tiki book and I shared that here for the Rum Barrel Remix
I made my hurricane with a 14yo Doorlys. Man what a 🍹 🎉
wait, so does the book have a recipe, or are we in the same position as we always were? it sounds like a secret recipe is just still a secret to me, unless im missing something.
The oldest Hurricane recipe that we know of is from the Ronrico Mixtros guide from 1940. The book has that recipe and I have the 1940 guide. That's the one we used.
@@makeanddrink oh I mean for the passionola specifically
Well they know what it is and they are using that recipe or an updated versions at least for what they are selling now. Safe to say they're not going to to be sharing that recipe.
Algorithm go!
I'm curious as to which Passionola recipe they are recreating? The Kremer Plantation? The Jonathan English version? The Mai-Kai version?
I'm halfway through the book and it has some interesting stories in it though many are very loosely tied to Passionola. Yes there is some history of passionola but a lot is filler. It is more like exciting tales of people who used passionola in their cocktails. Think of it as a large advertisement for the syrup they want you to use and buy.
My guess is the Kremer version since that would be the only recipe they had access to. But I doubt the original recipe has much value except for the name and trademark, since Doc Parks is well equipped at making his own for modern palates.
And people can always adapt any recipes from the book with other Passionola, Fassionola, or similar syrups. The Doc Parks gold fassionola seems like a good place to start.
@@makeanddrink So then they aren't selling the "original" but their interpretation of the "original"? I wondered why he would need to employ Doc Parks if they already had the recipe.
I believe he explains it in this video.
And I have no insights to the process outside of what is shared in these videos, but I would image the value is in the name not the recipe. Maybe that’s just my opinion. I don’t really care that much what the original passionola syrup was.
Everyone comes to this conclusion that Donn and Vic were using some specific and exact Passionola/Fassionola but they weren’t. Brands and recipes changed overtime, some syrups were regional and availability changed over time.
Trademarking passionola is lame. Owning words is lame. You just made a great video about such! Maybe the best video on the painkiller. Keep it up!
Not really though. If you create something or bring a product to market the only way to protect it is this way. Otherwise you'd create something and then anyone can take it. Use your name, your logo, your overall entire look and brand. Nothing would ever get made. No business would ever exist.
The Painkiller is totally different. They didn't make it. They didnt even take it from the people that made it, they took it from someone else. And I don't care if they sell a trademarked Painkiller mug or Painkiller mix, it's the trademarking of a cocktail which is simply a list of ingredients and then trying to dictate through some loophole to use a specific rum.
@@makeanddrink Touché, I see both points. The PK is an egregious example, but huge props to the team for bringing Passionola to the market and doing all the research. It’s a bummer that Cocktail & Sons has the trademark on Fassionola, and now there’s one on Passionola too. But honestly, you’re crushing it with all the new uploads! You’re doing a great job highlighting the history and human connection behind tiki and Rum cocktails. Keep up the great work!
The things you learn. So Fassionola is just Pepsi and Passionola is the true Coke? Without having no red fruit in it, seems all the Fassionola recipes out there are just wrong?
Not exactly. Passionola was a name brand. It was trademarked and it had 3 different varieties. Since it was trademarked no one else could use the world Passionola and the recipe was a secret. Eventually, someone named one of the competitors "Fassionola."
Over time that term was just used to describe various fruit syrups and most notably over the last 20+ years, it was synonymous with the Jonathan English's brand. So everyone just assumed that it was the original Passionola/Fassionola. But Jonathan English's sells gold, red, and green and even before the book it was widely known that there was a gold/natural, red and green Passionola because Trader Vic had mentioned it in his books.
In more modern times "Fassionola" has really been anything since it was not trademarked (not that I know of) and people have been making their own however they see fit for a couple decades. Some say Hawaiian Punch, others use strawberries, but really the backbone should be passion fruit.
But Passionola (gold) and the red and green varieties were also not original creations, most of these brands including Passionola were copying others that had similar gold, red and green syrups. All of this is outlined in detail in the book.
It really comes back to a new ingredient, Passion Fruit and Passion Fruit Syrup, and that evolving into something that includes more fruit and different colored fruit.
There have always been red, gold and green versions of the syrup since the early days. The book does a good job of breaking down which drinks use which syrup. Check out my coverage on The Atomic Grog for further deep dives on the topic.
I'm sorry but I have to know. Are you a really big guy or is Gregorio a really small guy because the size difference immediately stood out to me lol.
I think it's a bit of both