Post #685634 by Hurricane Hayward on Fri, Jul 12, 2013 1:56 PM

A new fassionola recipe has surfaced, thanks to Colin Powers, who writes the Cocktail Hour column for The Oregonian in Portland. He's also involved with events at Trader Vic's and Tiki Kon, and recently helped bring the Cobra Kiss to a special Vic's menu. Here's his full article:
http://www.oregonlive.com/dining/index.ssf/2013/07/time_for_a_tropical_adventure.html

And the fassionola recipe:

Fassionola: This tropical fruit syrup is hard to find but you can approximate it by bring together raspberry, cherry and orange flavors. Mix 1/4 cup Smucker's raspberry syrup (or raspberry puree), 1/4 cup grenadine or cherry syrup and 1/2 teaspoon orange extract. Grenadine traditionally has a pomegranate flavor though many today use a cherry flavoring. For this recipe, I made a homemade grenadine using a cherry-pomegranate juice blend cooked down with an equal part sugar and a splash of orange flower water. If you have dried hibiscus flowers, they're a lovely addition.