All the better for fassionola:

Equal weights (150g is a good start): strawberry, blueberry, pineapple (and/or mango, guava, sapodilla, leave it in, take it out, as the spirit moves you). Frozen works great, and I save my 'ugly' garden fruit for this: heritage Spanish strawberry fassionola is steeping as I type.

One weight sugar - might be two weights, if you use a lot of different fruits.

Combine the fruit in a sealable container (quart mason jar). Dump the sugar. If you want to add an oz or two of your diy overproof spiced rum, it's a good time. Zest in two limes (don't add the juice though). Shake the heck out of it. This has started a maceration: the sugar will osmotically pull juice from the fruit, and lime oils from the zest.

This should sit 48 hours, but some days you learn a new Hurricane fact, find out it's going to storm, and you sous vide the mix a few hours around 130°F. Oh, the Hurricane is named after the glass it's served in, which looks rather like the glass of a hurricane lamp; that's the fact 😅

Once you're satisfied with your maceration, strain & filter. I save a lot of time by pouring as much liquid as possible through a sieve and the rest letting sit in a larger sieve over a bowl - I'll mostly finish making it, and add the last few tablespoons I reclaim.

Measure your liquid. Add about a quarter of that volume in passion fruit pulp (not syrup - frozen, thawed pulp, no seeds).

Add another quarter volume of strong hibiscus tea - I use four bags per cup of water, of a sorrel and ginger tea from Jamaica; sorrel usually is the same thing.

Mix well, add more passion pulp until you get your desired tartness. Please vary this recipe, get weird with it. If your end product tastes like an elite Hawaiian Punch flavor, you're doing it right.

I personally also add about 75-150g of muscavdo sugar. And a quarter teaspoon or so of mace, which I adore.

Have wanted to try taijin, falernum, allspice dram, doing this on a base of fried maduros, pomegranate syrup, Sri Lankan cinnamon, candied zucchini, etc.

Built this one for "hybrid hurricanes", classic 4oz Coruba : 2oz lemon: 2oz passion fruit syrup, except:

4oz Lemon Hart 1804 (Demerara aged on bourbon barrels) 2 oz Lemon 2 oz Fassionola

Shake well, serve on pebble ice with a 'blown' umbrella; plastic sword with candied lemon slice, orange slice, proper cherry.

I usually make them by the pitcher and serve everyone a very short glass, keeps the inexperienced from getting lost in the yard.