Used in 422 recipes at an average of 2.442%.
A warm, satured mango and peach catalan cream. Perfect rainy day vape.
I used a combo of Cap sweet mango and jf honey peach for the main profile. The combination of the juicy sunripened mango and the syrupy sweet honey peach creates a rich stone fruit layer.
For the custard base i wanted a rich and deep brulee-base (inw brulee and fa catalan creme) but with timid eggy tones courteousy of the Cap custard. Stole light carmalised sugar tones from the tfa caramel original and the soft, warm vanilla tones from the inw shisha vanilla.
I needed a light touch of sweetener to carry the profile.
I am half way through the bottle off the shake... I recon a moddest 3 day steep will help tame the mango and peach and allow It to settle in a bit
A straight up morning starter - Caramel Latte.
This kind of needs a long time to steep. I tried it after two weeks and it almost tasted like it had a tobacco in it. I tried it again after one month and two months, and there wasn’t much change. So I put it back on the shelf. After three months, I was not hopeful at all, but it was actually really nice. You could use more caramel, but it does kill the coils a bit, so I tend to use it sparingly.
Definitely DO NOT shake and vape.
So this is a twist on an Amaretto Sour . The story of how armaretto came to be is pretty interesting. I would like to believe it is true In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's pupils, to paint its sanctuary with frescoes. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini
VT Brandy, FA marzipan, FA almond and Caramel create the amaretto base for this cocktail.. the combination of fa almond and marzipan is just perfect for this and the brandy adds some depth and bozzie notes. The caramel just adds more dark sweetness and mouth feel that is needed.
INW lemon and VT Lemon sour and VT golden syrup create the sweet and sour mix for an amaretto sour type of beverage. INW lemon is that tart sweet candied lemon along with the bright sourness of the lemon sour . ( NOTEyou can sub with FLV milk and honey 1.75% , LA lemonade 3% and FA lemond Sicily .75% but it does not have that sweet almost candied lemon syrup quality I wanted)
VT blood orange champagne adds that top orange note that is sometimes added to a amaretto sour and some more booze notes
Add sweetener of choice if you like it sweet.. and yeah I do - I use FLV sweetness here around .50
Special thanks to liam davey and @starsandclouds
LOOKING for a group to learn about mixing your own eliquid check out these groups and your tube channels
A creamy caramel cheesecake with a light coffee note.
This one was hard to balance and I ended up having to beef up the cheesy notes to get the cheesecake flavor to come out. I kept the coffee light, but coffee is such a distinctive flavor it still comes out in the front along with the caramel. I went lighter on the bakery side and brought in some creams to tone down the coffee. Great vape with your morning coffee.
Sweet apple, creamy sweet rice, buttery caramel, walnut, with a touch of vanilla custard.
I added a small touch of tobacco flavor to this recipe after it was developed, for those who are in search of a sweet apple, very slight tobacco, recipe.
If you don't want the tobacco in this recipe you don't have to add it.
The slight note of tobacco, however, accentuates the caramel and walnut.
SNV- Best @ 14-30 days.
Hardware set up.
Hadaly RDA 0.6 ohm SS 316L (8 wraps) 3mm diameter coil, cotton candy wick, mod set at 35-40 Watts.