Forum

The recipe can go back even further. First year is purported to be 1939, with the first written mention being in the Ronrico's Official Mixtro's Guide 1941 edition. In there, it is 1 oz each of lime and lemon juices (the split is a key mention), 2 oz passion fruit syrup (in other words, standard passion fruit syrup is called for and mentioned even earlier than most accounts of passionola) and 4 oz of rum (originally Ronrico Red Label, a 90 proof {45% ABV} dark rum of unknown character, but is more of a typical dark rum than with Jamaican qualities, perhaps). As for the drink itself, I made it that way and it was surprisingly well balanced and really tasty! 4* for me. I will say my passion fruit syrup was with fresh passion fruit and a 1:1 ratio.

Wonderful. Much better than the sweet syrup now served at Pat O'Brians. Use a combo of Blackwell and Meyers Jamaican Rum. Also used Passoa (Passion fruit liqueur) which maid it a little less sweet.
Perfect with a New Orleans Creole dinner.

Very nice, easy cocktail. Worth making.

Made half serving ... who can take 120 ml over-proof ?! ... anyways 45ML Smith and cross and 15ML RUM FIRE. Pretty amazing for a 3 ingredient cocktail.

I tried this recipe portioning the rum 3:2:1 using Brugal Extra Dry, Myers's Dark, Hamilton 151... Quite surprised how good that was.