Revised, reformulated, and remixed. It's been almost 2 years since I made the original
and in the last year it hasn't changed. But I'd kind of always wanted to go back and simplify
the mix. When I got my hands on some WS-23 one of the first things I thought after trying it
was that it was the "Frost" I needed in Blue Frost.
With new found inspiration I decided to strip Blue Frost down to the essentials.
I dropped the FLV Raspberry, FW Razzleberry and TFA Sweetener; the first two because they
are superfluous and the last because I never really used sweetener when I mixed it for myself
(and when I do Cap/PUR Super Sweet are the way to go.)
Wayne was right about the Razzleberry watering down the mix and the candied raspberry
effect it brought to the table was already covered by the combination of Raspberry Sweet and
Blue Raspberry Cotton Candy.
Cap Hibiscus: I'd seen it mentioned several times that this flavor works well in slushee mixes and
in ConcreteRiver's review he describes a "Lingering sticky sweet mouthfeel, again more pronounced with
higher wattages. Almost like the way the syrup in a slurpee sticks to your mouth long after you take
And, of course, he's right. It works well to bridge the gaps and enhance the syrupy aspect of Blue Slush.
WS-23: This stuff is the best coolant I've tried, hands down. I worked my way up from .25% and it kept getting
colder and colder with no perceptible off notes or funky muskiness like I get from Koolada (as low as .5%)
At %1 it's a perfect frost, adding all the cold without affecting any of the flavor. This stuff is amazing and
quite addicting, I kind of want to put it in everything now.
The original Blue Frost was 90% where I wanted it and after working on it so long, I was
satisfied with where it was at. Now it's 100% to my palate and officially done. So if you've
tried Blue Frost, please mix this up and let me know what you think :)
|(CAP)||Blue Raspberry Cotton Candy|
|(OSD)||Blue Raspberry Slush|
|Total flavoring: 16.0% Steep Days: 1 (SNV) Best VG: 70% Temperature: 400|
|This recipe is the property of Apexified and released under the All The Flavors Public Domain license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.|