Used in 251 recipes at an average of 0.69%.
People in D / A / CH most likely know and love "Der Grüne" by Pfanner, which is a Cactus-Lemon Green Ice Tea.
After around 6 Iterations, this recipe comes close to 99% of the orginal.
TFA Sweet Tea builds the tea base that is rounded up to a Green Tea base with FA Green Tea and FA Bergamot.
INW Cactus and CAP Lemon Sicily are providing the Cactus-y, Lemon-y note that is slightly sour with some help of TFA Sour.
SuperSweet and WS-23 are additives of course, but are a must for the original taste and coldness of an Ice Tea.
Steep Time: Can be SNV'd but it is recommended to let it steep for at least 3 days for the Cactus to settle. The recipe reaches its full potential after 5+ days.
Pear and Bergamot Bubble milk tea
This is an adaptation of my Dewwy Boba recipe
In this version we are sticking to the Bubble milk base and substituting the Cherry Blossom for Bergamot and the honeydew we are exchanging for pear.
I wanted to attempt the recipe with an Earl grey tea base with a soft creamy pear as top note.
This worked out wonderfully.
Since a lemon tart is a fairly straightforward profile I am presenting a normal recipe. Un- fairyfied 🤔
JK 🤣 I added sweetener so it took me to 9 Ingredients 😂
TFA and Cap Vanilla Cupcake make up my full on vanilla cake with frosting notes.
FA cookie fills in my bakery notes
FA Lemon Sicily is my primary Lemon note
SC Lemon is a strong lemon note that pushes the lemon notes in FA and helps it not fade.
FA Bergamot adds some zing/zest
WF SC Buttercream Frosting serves as a light artificial buttercream frosting flavor and at this 2% it’s also my sweetener.
When I saw this picture I envisioned a nice summer poolside drink.
Cranberry juice with Tea and Brandy for an afternoon refreshing mixed drink, infused with strawberry oranges and lemons.
FA Lemon Sicily and FA Bergamot for the realistic citric aspect
FA Black Tea with a touch of FLV Red Tea for the steeped tea leaves aspect
TFA Cramberry Sauce with TFA Strawberry for the juice part of the cocktail.
FA Brandy for the light yet dry boosy aspect.
INW Cactus and FA polar blast for the refreshing effect.
Sweetener to mimic the syrupy taste of concentrated fruit juice.
This was a nightmare to create! Aperol Spritz is a very famous italian cocktail based on Aperol bitter, champagne and sparkling water. Of course the star of the show is the Aperol with it's orange and aromatic herbs in it. The champagne in this cocktail it's mainly the stage where Aperol will act.
In order to create the right orange mix I tried really a lot of them in the market, but at the end, not a coincidence IMHO, the italians oranges of FA( FA orange and FA tanger) where the most similar to the orange flavor of Aperol.
I tried a lot of herbs too, but all they would distract the nose. So I started searching for bitter notes and of course I found the FA bitter wizard, but it has an off note in it, so I searched for other flavors with a bitter in it to pair with FA bitter wizard. At the end the best answer was FA bergamot in order to remain in citrus area and get a bitter note to pair to FA bitter wizard.
But the very fascinating and strange thing in Aperol Spritz is the combination of bitter and sweet. Of course I used a bit of CAP super sweet, but a bit of vanillin was really necessary here to give a sweet contrast to the recipe.
For champagne I used TPA champagne both for calm down the cost of this recipe with something cheap and because this is not a bully wine flavor like others.
At the end I worried about how to give a sparkling esperience to this recipe. I watched a lot of Noted episode in youtube to find inspiration and at the end the answer came from @ID10T and his endorcement of VT fizzy sherbet.
Now guys I really ask you from the bottom of my heart to review this recipe in order to give me a partial compensation for all this work on it.
Imagine if you mixed Brandy, Triple Sec, Blackcurrant syrup and then threw in a splash of Bourbon for good measure. This is what it would taste like. Take a walk on the darker side of life and give this a try. This gives you a delicious stiff drink without that pesky hangover the next day.
I used the Bergamot and Blood Orange to create a Triple Sec profile. It may not be exact but it was the ratio that I was happy with. If you do not like the taste of orange zest you may want to notch the Bergamot back a bit. The Dulce De Leche adds depth and sweetness to the fruits as well as mouth feel which is also why I added a splash of Sweet Cream. IMO a good hard liquor coats your mouth and lingers on the tongue. I am trying to recreate that texture. The Oak Wood is simply to add that "top shelf" cask aged taste to the Bourbon. If you do not have the Oak Wood you could get by without it but it really does pair well with the other flavors that I have used here. This tastes best after 24 hours and its optimal window is 1-2 weeks. After that the warm boozy notes tend to fade and the creamy caramels start to take over too much. So if you want to let it steep try cutting the Sweet Cream and Dulce De Leche in half.
This does not really need extra sweetener but I did try it with some Sugar Daddy Vanilla at 0.4% and it worked nicely. The photo was found on Google images.