Fassionola syrup is a vibrant and fruity syrup used primarily in tropical and Tiki cocktails. It was originally created by the New Orleans-based company "Orgeat Works" and gained popularity during the mid-20th century. Fassionola syrup is typically made with a blend of red fruits, including strawberries, raspberries, and passion fruit, along with other flavorings such as citrus and spices. It offers a sweet and tangy taste with tropical undertones. Fassionola syrup adds a burst of color and flavor to cocktails, giving them a tropical and exotic twist. It is often used in classic Tiki drinks like the Hurricane and the Zombie. However, it can also be used creatively in other cocktails to bring a touch of the tropics to your glass.
Ingredients and allergens
Cane sugar, Water, Passion fruit concentrate, Raspberry juice concentrate, Mango pulp, Ruby grapefruit juice, Strawberries, Pomegranate juice concentrate, Natural flavors, Citric acid, Sodium Citrate, Potassium sorbate, Vitamin C.
Allergens: see the product label.
Use and storage
Use ½ to 1 oz per drink, depending on the intensity you want.
Store in a cool, dry place. Once opened, refrigerate and follow the label instructions.
About Prosyro
Shipping and returns
Shipping across Canada, free over $175 to destinations reachable by ground. Otherwise, shipping is charged at our current rates. Most orders ship the same or next business day.
Free pickup at our Montréal store (6484 Saint-Laurent Blvd.): 2–3 days, and Québec City store (234 Saint-Vallier St. W.): 3–5 days. We’ll contact you as soon as your order is ready for pickup.
Returns and exchanges within 30 days of delivery, for unused items in their original packaging. Return policy
Make it with this syrup
With alcohol
Two Acts Of God
A fruity gin sour with fresh lemon, Prosyro Fassionola and a dash of smoke and oak bitters for a subtle smoky, tropic...
See the recipe →
With alcohol
Maï Taï
An iconic tiki cocktail of white and dark rum, orange curaçao, Prosyro orgeat and fresh lime, served over ice in a ti...
See the recipe →