Post #637618 by Hurricane Hayward on Wed, May 23, 2012 3:39 PM

Another recipe using Fassionola is posted ... The Mai-Kai's Tahitian Breeze.

http://www.slammie.com/atomicgrog/blog/2012/05/19/mai-kai-cocktail-review-tasty-tahitian-breeze-is-packed-with-tropical-flavors-history/

As pointed out, this is sweet stuff. Makes sense that it's mainly used in very sweet drinks.

I've got a theory that perhaps it was also used as a coloring agent to make drinks look pretty, as opposed to being a crucial flavor ingredient. The color is just as concentrated as the flavor.

That could also explain why it was left out of old recipes that have been recently revived. With many drinks now served in Tiki mugs, it's just not that crucial, unless you're a professional bar that needs very attractive looking drinks. The only one so far that I think really benefits from the flavor is the Cobra Kiss.

Another theory is that The Mai-Kai doesn't use Fassionola straight out of the bottle. My guess is it's combined with a few other things into a proprietary mix. There's something in old recipes called "No. 7" that remains a mystery.