Has anyone tried making their own Fassionola? - Tiki Drinks and Food

M mamelukkikala Member Joined: Dec 18, 2011 Posts: 47	M mamelukkikala Posted posted on Tue, Aug 7, 2012 6:38 AM I live in Finland, which is one of the worst countries when it comes quality drinking. Alcohol is ridiculously expensive (and the selection is terrible too. yeah, we have one state-owned business that handles all the booze), and bar suplies are non-existant. theoutoftownlocal: Never seen raspberry syrup in Finland. Some markets hold some syrups by Monin, but those are mostly some toffee and chocolate syrups. Fruitsyrups have to be ordered. I also use the same way to make grenadine, just pomegrenade juice and sugar. Turns out quite good. I was a bit impatient so I made something already. Made a minibatch. About 1/2cup sugar, 1/4cup water, grated rind of about half an orange, and a handful of cherries, slightly bruised. Simmered untill sugar had dissolved, waited for it to cool, let it sit in the fridge for about 3 hours and strained and bottled. It came out pretty much the way I expected, cherry-flavored syrup with a hint of orange. I chose cherries over raspberries, because I've seen some old fassionola adds and they describe the flavor of the red brand being cherry. I'll try it today in a Cobra's Kiss, to see how it stands out.

I live in Finland, which is one of the worst countries when it comes quality drinking. Alcohol is ridiculously expensive (and the selection is terrible too. yeah, we have one state-owned business that handles all the booze), and bar suplies are non-existant.

theoutoftownlocal: Never seen raspberry syrup in Finland. Some markets hold some syrups by Monin, but those are mostly some toffee and chocolate syrups. Fruitsyrups have to be ordered. I also use the same way to make grenadine, just pomegrenade juice and sugar. Turns out quite good.

I was a bit impatient so I made something already. Made a minibatch. About 1/2cup sugar, 1/4cup water, grated rind of about half an orange, and a handful of cherries, slightly bruised. Simmered untill sugar had dissolved, waited for it to cool, let it sit in the fridge for about 3 hours and strained and bottled. It came out pretty much the way I expected, cherry-flavored syrup with a hint of orange. I chose cherries over raspberries, because I've seen some old fassionola adds and they describe the flavor of the red brand being cherry. I'll try it today in a Cobra's Kiss, to see how it stands out.

Post #647236 by mamelukkikala on Tue, Aug 7, 2012 6:38 AM