{"id":32424,"date":"2024-08-02T19:06:00","date_gmt":"2024-08-02T23:06:00","guid":{"rendered":"https:\/\/www.slammie.com\/atomicgrog\/blog\/?p=32424"},"modified":"2024-08-04T20:00:00","modified_gmt":"2024-08-05T00:00:00","slug":"preview-and-recipes-book-reveals-long-lost-secrets-and-stories-of-p-fassionola","status":"publish","type":"post","link":"https:\/\/www.slammie.com\/atomicgrog\/blog\/2024\/08\/02\/preview-and-recipes-book-reveals-long-lost-secrets-and-stories-of-p-fassionola\/","title":{"rendered":"Preview and recipes: Book reveals long-lost secrets and stories of P\/Fassionola"},"content":{"rendered":"

A much-anticipated book dedicated to unraveling the enigmatic history of “the taste thrill of the century” has been welcomed with open arms by the Tiki community and beyond, quenching our insatiable thirst for esoteric topics. Not to mention tasty tropical cocktails.<\/p>\n

\"The<\/a>
The softcover and hardback editions of “Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient” during the special April pre-release at Tiki-a-Go-Go in Orlando. (Photo by Hurricane Hayward)<\/figcaption><\/figure>\n

So what is this taste thrill that caused so much intrigue? Rum? Bitters? Pineapple or some other exotic tropical fruit? Not quite, but close. Of course, we’re talking about Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient<\/em><\/a>, researched and written by Gregorio Pantoja and Martin S. Lindsay.<\/p>\n

More below:<\/strong> Read Hurricane Hayward’s foreword to the book<\/a>
\n• New Passionola syrup follows historic recipe<\/a><\/p>\n

The authors not only dug up the complete story of a unique product that was in danger of becoming a footnote in 20th century mixology, they also uncovered the original “P\/Fassionola” formula<\/a> from the 1930s and have begun releasing it to the public with the help of noted mixologist Daniel “Doc” Parks.<\/a><\/p>\n

\"Fassionola:<\/a><\/p>\n

The 288-page book, self-published by the authors, is loaded with historic photos and images plus more than 100 recipes. Among these are many unpublished classics as well as new drinks by some of today’s top cocktail creators. This includes an exclusive new tribute to a Mai-Kai cocktail that had previously not been posted on The Atomic Grog blog.<\/p>\n

After a late 2023 digital release, hard copies became available in late spring and can be purchased at Shop.ClassicSanDiego.com<\/a> in both softcover and limited-edition hardback signed by the authors and Parks.<\/p>\n

Bonus cocktail recipes below<\/a><\/strong>
\n• Mona Punch<\/strong><\/a> (Don the Beachcomber)
\n• 151 Tribute Swizzle No. 5<\/a> (Vatos Who Tiki)
\n• Mission Valley Daiquiri<\/a> (The Atomic Grog) NEW<\/B><\/FONT>
\nSee also:<\/i> Sidewinder’s Fang<\/a> (Mai-Kai tribute) | Once A Villager<\/a> (Doc Parks) <\/a><\/p>\n

**************************<\/strong><\/div>\n

We’ll get into more details below, but first let’s set the stage with the foreword I contributed to the book.<\/p>\n

<\/p>\n

\"Fassionola:<\/a><\/p>\n

Foreword<\/h3>\n

In the annals of tropical drink history, there’s perhaps no other ingredient more shrouded in mystery than what we knew as “Fassionola.”<\/p>\n

Until now.<\/p>\n

Thanks to the determined and thorough research by Gregorio Pantoja and Martin S. Lindsay, we are privy to the fascinating, colorful and sometimes racy account of the sweet elixir originally called Passionola.<\/p>\n

How and why did the name change? That’s one of those racy bits you’ll have to read for yourself on the following pages.<\/p>\n

Each chapter offers new surprises and rabbit holes, taking us into some of the most salacious corners of the 20th century entertainment industry. From the Mob, to seedy nightclubs, to federal investigations, to disputed cocktail histories, you’re unlikely to find any of it boring.<\/p>\n

\"Fassionola:<\/a><\/p>\n

The stories are too outlandish to be fiction, featuring a parade of unabashed characters. Their trials and tribulations, their failures and triumphs, are not unlike 20th century America itself.<\/p>\n

The tale of P\/Fassionola, as told by Pantoja and Lindsay, is more than just a collection of spicy yarns. Our understanding of this humble potion is enhanced by the hundreds of vintage images: newspaper and magazine ads, long-lost pamphlets, rare cocktail menus, and much more.<\/p>\n

This perfect pairing transports you back in time, when a clever pitchman could convince you that a mere cocktail could “give you the power to change the world.” One could argue that many of the cocktails included within these pages changed the world all by themselves.<\/p>\n

To expand upon your newfound appreciation for P\/Fassionola, you’ll find dozens of classic recipes from bartending legends including Ray Buhen, Mariano Licudine, and Joseph Valencia \u201cPopo\u201d Galsini. Many are revealed here for the first time.<\/p>\n

\"Fassionola:<\/a><\/p>\n

The story comes full circle with some of today’s top craft bartenders weighing in with their own contributions to the P\/Fassionola canon. You can enjoy contemporary recipes from Daniel \u201cDoc\u201d Parks, Kevin Beary, Shannon Mustipher, and many more.<\/p>\n

Today’s fascination with P\/Fassionola is a direct result of the craft and Tiki cocktail revivals, which have a particular affinity for mysterious lost ingredients.<\/p>\n

Now, with the publication of Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient<\/em>, we finally know the whole story.<\/p>\n

Jim “Hurricane” Hayward
\nFort Lauderdale, Florida, 2023<\/p>\n

\"Fassionola:<\/a><\/p>\n

**************************<\/strong><\/div>\n

When Pantoja first contacted me and told me of his plans for a book on fassionola, I was both excited and a little skeptical. After all, this was an ingredient that was so enveloped by mystery and confusion that even legendary Tiki cocktail sleuth Jeff “Beachbum” Berry<\/a> avoided going down that rabbit hole in his six seminal books<\/a> published between 1998 and 2014, partly due to its rarity and relative unavailability on the retail market. (With interest in the mysterious ingredient reaching new heights, Berry recently added “fassionola (red)” to his Total Tiki app and website.)<\/p>\n

I should not have doubted the tenacity and resourcefulness of Pantoja and Lindsay. Some three years later, I caught Pantoja at the first Tiki-a-Go-Go event in Orlando, basking in the glow of the book’s pre-release and signing copies as a line stretched down the hall. He just finished his latest in a series of presentations to a full house of hardcore Tikiphiles.<\/p>\n

“We really unraveled the mystery, misdirection and misinformation of what fassionola and Passionola is,” Pantoja told the audience. “I’m very proud of the book.”<\/p>\n

\"Fassionola:<\/a><\/p>\n

I first became aware of fassionola’s connection to historic Tiki cocktails via Hawai’i – Tropical Rum Drinks & Cuisine<\/a><\/I> (2001), the book co-written by Don the Beachcomber’s widow, Phoebe Beach. While the recipes in the book can be a bit uneven and not totally reliable, the use of the red fruit syrup struck a chord with me as I sought to re-create cocktails from the historic Mai-Kai<\/a> in Fort Lauderdale, est. 1956.<\/p>\n

It came to the forefront in the Cobra’s Kiss,<\/a> one of many drinks that Mai-Kai mixologist Mariano Licudine<\/a> developed based on his decades of experience working for Don the Beachcomber starting in 1939. While syups and rums changed over the decades since Licudine’s passing in 1979, the recipes remain remarkably the same. Those cocktails are a unique time capsule, transporting you to another era.<\/p>\n

I started sharing my fassionola explorations<\/a> in the Cobra Kiss review starting around 2012 and continue to do so. I passed all my research along to Pantoja when he interviewed me for the book, then referred him to longtime Mai-Kai manager Kern Mattei<\/a> for further digging. This also led to a new Sidewinder’s Fang tribute recipe.<\/a> You can find all of this in the book, plus also a whole lot more.<\/p>\n

The authors continued digging, finding a mother lode of fassionola (and Passionola) lore in the vast historic records. What they uncovered truly removes the veil of mystery around what we should really call P\/Fassionola, as the two names are inextricably linked.<\/p>\n

\"Fassionola:<\/a><\/p>\n

Note that fassionola has become a generic term used by multiple brands for their red fruit syrup, while Passionola is now trademarked by Pantoja and Lindsay. For the purposes of this story (and the recipes below), we’ll refer to the traditional red syurp, with its Hawaiian Punch flavor profile, as fassionola. Meanwhile, the first product from Passionola LLC<\/a> is more comparable to what we more commonly know as passion fruit syrup. You may also see it referred to as fassionola (gold) or Pasionola (gold). Historically, there’s also a lime-forward green fassionola syrup that has much more limited applications.<\/p>\n

Confused? There’s no need to be. Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient<\/em> answers many questions while also presenting dozens of delicious recipes.<\/a> It starts with the creation of the first passion fruit products in Australia in the early 20th century. But the true story of P\/Fassionola begins around 1914, when the exotic fruit made its way to San Diego (illegally) and later became a flourishing crop.<\/p>\n

The syrup was developed by Victor Kremer, a German immigrant druggist, and his wife. Originally known as Passi-flora, it became Passionola in 1930. Intended for soda fountains, it was later adopted by bartenders after the end of Prohibition. Several scandals later, it was rebranded as Fassionola, a commercial cocktail mixer offered in multiple flavors.<\/p>\n

The book ends with the resurgence of Tiki culture in the 21st century creating renewed interest in the obscure syrup that kept popping up in vintage cocktails recipes. Enter Doc Parks and other modern mixologists who made their own variations and elevated the ingredient that had suffered the same de-evolution as Polynesian Pop during the dark days of the late 20th century.<\/p>\n

\"Fassionola:<\/a><\/p>\n

What happened during the intervening years? You’ll need to pick up Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient<\/em> to find out.<\/p>\n

The story behind the book<\/h3>\n

Research and interviews began in August 2019, with the writing kicking off in September 2021. The first three years were rough, Pantoja said during his presentation at Tiki-a-Go-Go in April.<\/a> He and Lindsay were turning over stones with nothing underneath, he said.<\/p>\n

But then “things just started falling in our lap,” Pantoja said. The size and scope of the project grew, and they added another year of research to the project, which was completed without a traditional publisher and released via Linsday’s Classic San Diego Books. “I strongly believe we came out with a definitive history of fassionola,” he told the Tiki-a-Go-Go audience.<\/p>\n

\"Fassionola:<\/a><\/p>\n

With no publisher support, it took a lot of self-motivation, and a lot of help from their friends. A Kickstarter campaign,<\/a> established in September 2022 with a goal of $20,000, has raised nearly $22,000 for the book to date. The investment helped cover much of the overheads costs, including publication rights to archival photos, printing, shipping, customs and duty costs. The book was published in China to keep costs reasonable.<\/p>\n

Writing wrapped up in early summer 2023, paving the way for the layout and design. Editing and proofing were completed in late fall, followed by the December release at Lindsay’s Shop.ClassicSanDiego.com of the digital edition ($19.95)<\/a> in fixed-layout ePUB and PDF formats. It was also made available on Amazon for Kindle ($19.95).<\/a><\/p>\n

Books were printed in March, then placed on an actual a slow boat from China in April, arriving in early June. In order to fulfill contractual obligations at Tiki-a-Go-Go in early April, Pantoja said on Kickstarter, he personally paid for the preview copies and the air shipping to Orlando.<\/p>\n

The authors are asking for patience as they fill all the back-orders. As of the end of July, they had finally caught up with all the backers, according to a post on Kickstarter.<\/a> “It has been a long road and a lot of very hard work, but we are happy to be nearing the end of what has felt like endless shipping,” they wrote. “We are appreciative of your patience and support as this has all been done by both Gregorio and Martin from the first page of research to each book being sent out.” You can find more updates on the Kickstarter page.<\/a><\/p>\n

\"Fassionola:<\/a><\/p>\n

Gregorio Pantoja<\/strong> is an author, historian, philanthropist, and lover of Tiki’s lost and forgotten stories. Pantoja is a history professor at San Diego colleges. You can find him on Instagram<\/a> and Facebook.<\/a><\/p>\n

Martin S. Lindsay<\/strong> is an art director, food historian, writer, speaker, and board chairman of the Culinary Historians of San Diego. He wrote Ninety Years of Classic San Diego Tiki, 1928-2018<\/a> (2019) and blogs about history and food at ClassicSanDiego.com<\/a>. Connect on Instagram<\/a> and Facebook.<\/a><\/p>\n

Where to find the book<\/strong><\/p>\n

Go to Classic San Diego Books online to order the softcover ($39.95)<\/a> and limited-edition hardback ($100)<\/a> signed by the authors and Parks.<\/a> The latter features silver foil stamped, warm red cloth boards. The first 50 copies are reserved for backers with the remaining 200 available exclusively online while supplies last.<\/p>\n

\"Fassionola:<\/a><\/p>\n

In addition to the United States, books can be shipped to Australia, Canada, Mexico, the UK and EU, plus more. The softcover edition is also available in San Diego at Collins & Coupe: Bar & Cocktail Supplies.<\/a><\/p>\n

Official sites and social media<\/strong>
\n• Buy the book at Shop.ClassicSanDiego.com<\/a>
\nBook: Fassionola.com<\/a> | Syrup: Passionola.com<\/a><\/strong>
\n• Instagram<\/a> | Facbook<\/a><\/p>\n

<\/a><\/p>\n

**************************<\/strong><\/div>\n

New Passionola syrup follows historic recipe<\/h2>\n

An unexpected bonus that came with the publication of Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient<\/em> is the resurrection of the long-lost Passionola syrup, a proprietary blend of passion fruit and other exotic fruit juices. This isn’t just any recipe. We’re talking about a true homage to the original 1930s formulation by Eugenie and Victor Kremer in Cardiff-by-the-Sea, Calif.<\/p>\n

Buy Passionola:<\/strong> Check the official website for availability<\/a><\/strong><\/p>\n

\"Passionola\"<\/a><\/p>\n

After uncovering the original formula during their research, authors Gregorio Pantoja and Martin Lindsay joined forces with mixologist Doc Parks to replicate the historic “Passionola Gold” syrup featured in the historical records. It was originally formulated as a syrup for sodas and ice cream sundaes, then later applied to cocktails after Prohibition.<\/p>\n

This discovery was not lost on Pantoja. “Now we know what Donn Beach was using in the 1930s,” he said during his presentation at Tiki-a-Go-Go in April. So he pitched the idea to Lindsay to “produce it the way it was meant to be done, but with higher quality ingredients.”<\/p>\n

Pantoja said they knew that to compete in today’s marketplace, they had to “match the level that people are at today with the sophistication in creating cocktails.” When they started looking for a specialist in creating syrups to bring in as a consultant, their first choice was Parks, who at the time was managing Wilfred’s Lounge in Napa, Calif.<\/p>\n

Parks had built the bar program from the ground up, just as he had previously at Pagan Idol and Zombie Village in San Francisco. One constant on all of the menus were signature cocktails featuring his own house-made fassionola. “I knew that he was truly intrigued” by the book and the syrup, Pantoja said.<\/p>\n

\"The<\/a>
The original Passionola was one of several new passion fruit products available during the 1930s. (Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient)<\/figcaption><\/figure>\n

Parks was already aware of the book, so when Pantoja told him that he and Lindsay uncovered the original formula and had secured the legal rights to Passionola, he quickly joined the team as a consultant. Parks dove in head first, becoming “more and more invested” in the project, Pantoja said.<\/p>\n

It didn’t take long before the authors brought Parks in as a partner. Now being prepped for wider distribution, the syrup is handcrafted in California for Passionola LLC, San Diego.<\/p>\n

Since finishing up test batches last summer, Parks and the authors have been featuring the syrup extensively at special events, starting with two of the longest-running Tiki weekenders, Tiki-Kon and Tiki Oasis. (More on the event schedule below.) In early July, I was asked to write the foreword to the book (see above) and was privileged to receive one of the initial bottles of Passionola from Parks.<\/p>\n

In the interest of research, I enjoyed the bottle over the next several weeks while testing it in an array of classic cocktails. I also created a new drink (see Mission-Valley-Daiquiri<\/a> below) to be served at Tiki Oasis.<\/p>\n

\"Passionola\"<\/a><\/p>\n

It passed all the tests with flying colors. Among the cocktails I tried were the Beachbum Berry versions of the Big Bamboo<\/a>, Chief Lapu Lapu<\/a>, Don’s Special Daiquiri<\/a>, Hurricane, Puka Punch, Trader Vic’s Grog, and Zombie (1950)<\/a>; plus my tributes to The Mai-Kai’s Demerara Float<\/a> and Demerara Cocktail<\/a>.<\/p>\n

Here are a few excerpts from my notes. In the Hurricane: “Tastes fantastic, lots of fresh passion fruit notes, complex and sweet but not overly tart.” Zombie: “Another perfect application, lending more of a fresh fruit flavor to the drink than other, more cloying syrups.” Demerara Float: “The perfect amount of underlying flavor and sweetness to balance the rums and bitters.”<\/p>\n

Next, I did a blind tasting of Passionola on its own, pitting it against a variety of passion fruit syrups I had on hand. I’ve done this periodically over the years, so I know where my tastes lie. I try to keep a half dozen or so passion fruit syrups around for different uses. I can’t say I’ve tried every one on the market, but I have decent handle on most of the high-profile brands.<\/p>\n

I compared my three favorite commercial brands I had behind the bar, plus my homemade syrup and the new Passionola. Tasting them blind, I could not pick a clear winner, so I settled on a three way tie. I then sought to find a winner among the top three by trying them in some simple passion fruit cocktails. I did blind tastings, so I didn’t know which was in which drink. It took three cocktails to find a winner.<\/p>\n

\"In<\/a>
In blind taste tests, the prototype Passionola from Doc Parks beat out my homemade passion fruit syrup made from organic sugar and natural frozen fruit. (Photos by Hurricane Hayward)<\/figcaption><\/figure>\n

All three were tested in cocktails with a heavy passion fruit component: Pieces of Eight<\/a> from Grog Log<\/em>, plus the Mara-Amu<\/a> and Saturn from Remixed<\/em>. The results were pretty clear. Passionola was ranked first in two cocktails and second in the third. It beat out my homemade passion fruit syrup by a clear margin. A commercial brand that won’t be named finished a distant third.<\/p>\n

An initial commercial batch, announced in April on Spike’s Breezeway Cocktail Hour on YouTube, quickly sold out and shipped in May<\/a>. Remember to check Passionola.com<\/a> for updates on availability.<\/p>\n

Like the original, Passionola can be used not only in cocktails, but also as a flavoring for a zero-proof soda, or as a dessert topping. It’s also touted as gluten-free, vegan, vegetarian, and non-GMO.<\/p>\n

I missed out on the first bottling, but since I polished off that test bottle last summer I’ve had the pleasure of tasting Doc Parks cocktails featuring Passionola at multiple events and can attest to its deliciousness in real world applicatioons.<\/p>\n

**************************<\/strong><\/div>\n

P\/FASSIONOLA AT SPECIAL EVENTS<\/strong><\/FONT><\/p>\n

Pantoja, Lindsay and Parks have been making the rounds since promotion for the book began. They hit many of the large Tiki events (Inuhele, Tiki-a-Go-Go, The Hukilau, Tiki-Kon, Tiki Oasis, Tiki in Waikiki) as well as smaller dedicated meet-ups. Here are some photos of our encounters with the P\/Fassionola crew, along with some of their social media posts.<\/p>\n

January 2023: Inuhele in Atlanta<\/strong><\/p>\n

\"Author<\/a>
Author Martin Lindsay introduces the Inuhele 2023 audience to the history of P\/Fassionola. (Photo by Hurricane Hayward)<\/figcaption><\/figure>\n

August 2023: Tiki Oasis in San Diego<\/strong><\/p>\n

\"Doc<\/a>
Doc Parks (left) with global rum ambassador Ian Burrell. Author Gregorio Pantoja with Hurricane Hayward (right). The P\/Fassionola crew presented a seminar and cocktail tasting with the new Passionola syrup. (Photos from Doc parks, The Atomic Grog)<\/figcaption><\/figure>\n

April 2024: Tiki-a-Go-Go in Orlando<\/strong><\/p>\n

\"Gregorio<\/a>
Gregorio Pantoja (right) with Hurricane Hayward (left) and Doc Parks after his symposium at Tiki-a-Go-Go 2024. Pantoja later signed special pre-release books and Parks served cocktails during the first annual event. (Atomic Grog photo)<\/figcaption><\/figure>\n

June 2024: The Hukilau in Pompano Beach<\/strong><\/p>\n

\"Gregorio<\/a>
Gregorio Pantoja (left) meets up with Hurricane Hayward during a bungalow party at The Hukilau 2024. The author participated in a book singing with mixologist Doc Parks, who stayed busy all weekend serving cocktails featuring the new Passionola. (Atomic Grog photo)<\/figcaption><\/figure>\n

More recent events<\/strong><\/p>\n

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A post shared by P\/Fassionola (@p.fassionola)<\/a><\/p>\n<\/div>\n<\/blockquote>\n