This fruity Daiquiri is made with fassionola, a tiki syrup flavored with a variety of fruits, including passion fruit. Simply replacing simple syrup with fassionola makes for a delicious tropical spin on the classic rum cocktail.
Fassionola syrup is an old school tiki ingredient that hasn’t been used in drink recipes much since the 1960s, when the popularity of tiki bars waned. A few companies sell fassionola online today, but it’s so easy (and fun!) to make your own.
The main flavor of fassionola is passion fruit, and it also includes berries, pineapple, and hibiscus (which helps give it a beautiful red color).
One of the best parts of this syrup is that because the original recipe has been lost to time, there’s no one way to make it.
Some recipes add mango, guava, or other fruits to the mix. It’s customizable, with the only requirements being: make it red, and make it taste like tropical fruit punch. Get my easy Fassionola Syrup recipe.
Fassionola Daiquiri ingredients:
- White rum
- Fassionola syrup
- Freshly squeezed lime juice
I’ve written about variations in proportions for a balanced Daiquiri in my classic Daiquiri post, so head over there for a more in depth explanation.
With a standard Daiquiri, I would usually use a mix of 2 ounces of rum with ¾ ounce simple syrup and 3/4 – 1 ounce fresh lime juice.
However, because this fassionola syrup is both sweet and sour (passion fruit is naturally very tart), less lime juice is needed.
For a well-balanced drink, I’ve used 1 ounce of syrup and ¾ ounce lime juice. If you use a store-bought fassionola, make your own with a different selection of fruits, or prefer a more sweet or sour Daiquiri, adjust the specs to suit your preference.
Make it a frozen Daiquiri
If you want to make it a frozen Daiquiri, add all ingredients to a blender with about ¾ cup of crushed ice.
Blend on high until smooth, then pour into a coupe glass and garnish. Using crushed ice instead of cubes will give you a smoother texture and prevent a chunky drink.
To crush your ice cubes before blending, seal them in a zip top bag, cover it with a dish towel, and break up the ice using a mallet. Scoop up your crushed ice with a measuring cup and then seal the bag and place any leftover ice back in the freezer for your next drink.
I made my own creative floral garnish here by plucking a few petals from an edible orchid and wedging a small edible dianthus in its center. Easy, cute, and tropical!
I buy my edible flowers from Gourmet Sweet Botanicals and Whole Foods when they have them. You can sometimes find edible flowers in plastic clamshell cases near the packaged fresh herbs in grocery stores.
If you can’t find edible flowers, a lime wheel or wedge is a great alternative garnish!
Want more fun Daiquiri riffs? Try my:
- 2 oz white rum
- 1 oz fassionola syrup (recipe in Notes)
- ¾ oz lime juice
- Combine all ingredients in a cocktail shaker and fill it 3/4 with ice.
- Shake until chilled, then strain into a coupe glass. Garnish with tropical edible flowers or a lime wheel or wedge.