Chinola Passion Fruit Old Fashioned: A Tropical Twist on a Classic

Passion fruit is my flavor kryptonite. Not in the “it weakens my constitution and causes me to split into a Jekyll Hyde situation” but more in the “I just can’t quit you” vein. If it’s on the menu, I’m ordering it. And if it’s on my bar, then it’s definitely going in my drink. I’m a sucker for something super tart and just a little sweet.

Native to South America, passion fruit (or maracuya in Spanish) isn’t as common a flavor in the United States and whole fruits can go for a pretty penny. You will find the nectar in some specialty grocery stores, and now you can find it more often as a flavoring in pastries and fancy beverages like kombucha. But in cocktails, it was always more difficult to find outside of a Hurricane, Pornstar Martini, or Tiki cocktail context.

Enter Chinola Passion Fruit Liqueur. When I first discovered it, I snatched it off the shelf quicker than a flipper picking up a bottle of Blanton’s. It’s been on my bar ever since. I use it like a Frank’s Red Hot of sorts, adding it to my Gin & Tonic, tossing it in a Margarita, or splashing a bit in a Daiquiri. In short, I put that shit in everything…except for Bourbon. Until now.

Passion fruit is an easy pairing with clear spirits: the tropical notes add tartness and a little sweetness to the brighter, lighter flavors of light rum, blanco tequila, and gin. But in bourbon? I’ll admit I hadn’t given it a try until my friend – and Chinola Brand Ambassador – Mary Kelly, shared some excellent inspiration with me. So enjoy the below cocktails as a way to brighten up your Bourbon cocktail game with a little tartness, and a whole lot of passion.

OLD PASSIONED COCKTAIL RECIPE

OLD PASSIONED INGREDIENTS

• 2 oz Bourbon
• 1/2 oz Chinola Passion Fruit Liqueur
• 2 Dashes Tiki Bitters

OLD PASSIONED PREPARATION

Combine ingredients in a mixing glass. Fill with ice and stir for 30 seconds. Strain into rocks or Old Fashioned glass over a large ice cube. Express orange peel across the top. Garnish with dehydrated pineapple.

If you want to mix things up, try a few other tiki-esque bitters, like Pineapple Clove from Bitters Lab or Habanero Ginger bitters from Bear Root Bitters. Get creative and make it your own!