Picture: Scott Semler • Meals Styling: Camille Becerra. Picture: Scott Semler • Meals Styling: Camille Becerra
At Restaurant R’evolution in New Orleans, bar lead Sheila Arndt prepares a housemade fassionola cocktail syrup for an assortment of fruit-forward drinks, together with Love in a Hurricane, a riff on the NOLA traditional. Whereas the unique fassionola recipe is misplaced to historical past, Arndt depends on ardour fruit, guava, strawberries, pineapple, and hibiscus for a floral, tropical-inflected elixir.
Featured in “The Secret Historical past Behind a Prohibition-Period Cocktail Syrup” by Ellery Weil.
Time: 25 minutes
Components
- 12 ounces strawberries, coarsely chopped (2 cups)
- 1½ cups sugar, plus extra if wanted
- 1 cup ardour fruit purée
- ½ cup guava paste or purée
- ½ cup contemporary pineapple juice
- ½ cup dried hibiscus flowers
Directions
- To a medium pot, add the strawberries, sugar, ardour fruit, guava, pineapple juice, and 1 cup of water and produce to a simmer. Flip the warmth to medium-low and proceed to softly simmer till thick and syrupy, about 10 minutes. Take away from the warmth, add the hibiscus, and put aside to steep for 10 minutes. Place a fine-mesh strainer over a medium bowl and punctiliously pressure the combination (it can nonetheless be sizzling), discarding the solids.
- Style and add extra sugar if wanted. If the fassionola is simply too thick, add a bit water till it resembles maple syrup. Switch to a bottle and retailer within the fridge for as much as 1 month.
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