By: Flavorah (FLV)
Used in 437 recipes at an average of 0.839%.
Description: Pears cooked in a sweet bourbon sauce infused with spicy fresh ginger.
The Pears: TFA and FA Pear work nicely together when you want a main pear note.
The Bourbon Sauce: TFA Kentucky Bourbon is a nice base for the bourbon sauce, but it needs some support. Enter FLV Bourbon; gives the KB a little char and carries the bourbon flavor. TFA Toasted Marshmallow adds sweetness to the bourbon sauce and works some voodoo when mixed with KB that is delicious.
The Gingers: NF and FLV Ginger work well together to keep the ginger from hiding.
I've submitted this to MC in March of 2018 but we've got a brand new group. It was not a public recipe at the time because I wanted feedback before sharing it.
An O.G. match made in Heaven . . . Five Pawn's Castle Long meets Fear's Cardinal. A smooth blend of caramel, bourbon, toasted coconut/almonds, vanilla, tobacco, and oak. The blend carries slight notes of coffee and cocoa, as well. I began this working on a clone of Castle Long and a Cardinal-based custard, when it dawned on me . . . drop the custard and make a Castle Long/Cardinal mash up. Even though it has not hasn't been around as long . . . Cardinal has far surpassed O.G. status, in my book. I mix this up 60vg/40pg. This works great as a SNV, but gets better with age. Enjoy with a cup of coffee blacker than Old Scratch's heart.
A Bourbon-infused Peanut Butter
Inspiration for this recipe came from two places. First, reading a news article about the EU striking back against the Trump Trade War with targeted tariffs on US peanut butter and Bourbon (as well as OJ and motorcycles). It was already a work in progress that had sort of been back-burnered but got a second wind when I watched Wayne Walker try to turn his Blackout recipe into a milkshake. You can see the influence of Blackout on this final version, with the TFA Bavarian Cream and FW Hazelnut used to support the Peanut Butter. Blackout also used FA Caramel and TFA Brown Sugar, and here you see them consolidated in one concentrate, FLV Caramel. This stuff ties the recipe together in a way that other ingredients in previous attempts didn't. One thing both Bourbon and peanut butter flavors have in common is that they pair exceptionally well with caramel and brown sugar-type flavorings.
TFA DX Peanut Butter. You might be wondering about the DX Peanut Butter. Sure, you could sub TFA Peanut Butter. But here is why you shouldn't: It's fucking better. Like, every PB recipe ever made with TFA Peanut Butter should probably be reformulated to be made with the DX version instead. That much better. Apparently others have come before her and I should have paid attention to them, but the DX version wasn't on my radar until @RinVapes used it in her Cereal Bar recipe and talked about it on Mixin Vixens. Had Rin lost her mind? TFA DX flavors are disgusting. They've taken out the delicious diketones and replaced them with vomit flavor! The couple of DX flavors I'd tried in past made me dry heave. But my curiosity was sparked so I checked TFA's spec sheets and guess what? There's no barfy butyric acid in TFA DX Peanut Butter, just pyraziny goodness and some vanillin. So naturally, I had to try this. WOW! TFA Peanut Butter, you're dead to me. It's like comparing past-the-sell-by-date dollar store peanut butter to Smucker's Natural. Still seems to have some of the problems of TFA Peanut Butter (weak, dries out and gets muddy with a steep, probably needs a good shake before using because it separates but that's good practice anyway) but the flavor and authenticity is top notch in my opinion, far batter than any other PB flavor I've tried and there have been a lot of them.
Sweetener: Always optional, and you might want to add some. I've left it out because I think FLV Caramel adds a plenty of sweetness to this and gives it a lingering, brown sugary finish.
Steeping: Overnight, and while I've not tried this exact recipe with long steep, earlier versions suggest that I probably don't want to. PB just doesn't seem to be built for long steeping.
You're crazy, PB and Bourbon don't go together. Yes, they do. Peanut Butter Infused Bourbon is a very real and beautiful thing and you can make it yourself at home if you don't believe me. Now, this is not that, this is Bourbon-infused peanut butter, simply because that's what I wanted to vape. But, if you wanted to make a peanut butter infused Bourbon vape I think that would be easy enough using this recipe as a starting place but turning the PB down by half, roughly doubling the bourbon flavors, and probably adding some VT Bourbon for more of a boozy bite (TFA, FLV, and VT are the Holy Trinity of bourbon flavors - one for sweetness, one for charred oak, and one to booze it up).
Ok guys, you better man the f*ck up before you try this. This is a mans mans man cigar. It embodies what you think of when you think of a man. A cigar that is reminiscent of Wood/Spice, Beer, Coffee, Bourbon, and tobacco (of course). If you don't have any hair on your chest, you better get some so this can knock it off and grow it back thicker. It needs about a week to sit before you try it, so that gives you a week to grow up before you enjoy this.
Liquor portion inspired by https://alltheflavors.com/users/Juicefairy and her delicious Tipsy Coconut (It's great!), but I bumped up the "call an Uber" factor a smidge to make sure the creams don't drown that aspect out.
FA Cinnamon Ceylon for good measure.
FLV Wild Melon and FLV Cantaloupe make up the melon profile. FLV Wild Melon is great, but I've not used FLV Cantaloupe before...no time like the present.
Bavarian Cream, Cream and Vanilla Swirl complete the recipe with a thick and rich milk base to tone down any sharpness found in the liquors and tie the whole recipe together.
This recipe was originally called Red Hot Melon Horchata and I used FLV Red Cinnamon which is a fireball/red hot candy type flavor. I thought it would be a good twist but even at 3 drops per 30ml it took over the entire recipe. I was forced to go with a safer FA Cinnamon Ceylon.
This is my bourbon banana foster turned into a creme brulee. I was watching mixing vixens last night and they were doing creme brulee's and I remembered I had never released this take on one of my favorite recipes!!! Sorry for the lack of notes all I did was added creme brulee and custard by inawera and it worked great!!!
Tipsy is blend of "Coconut Rum Cake and Bread Pudding covered with a nice warm toasty glaze"
Vanilla cupcake and Vanilla pudding make an amazing cake base that provides all the butter notes and vanilla notes to create a Tortuga rum cake. The combination of FA Jamaican Rum, FLV Bourbon and FLV Sweet Coconut provides the delicious Malibu Rum note in this mix. Bread pudding is creamy and warm and thick and that's where the crème brûlée comes in to add all those creamy eggy notes with hints of toasted topping. I helped out the sweetness and added extra cream and toasted notes with a bit of toasted marshmallow.. Marzipan is a big player here don't be fooled by its small percentage it is used to tie in the coconut, the cream and the booze into one final delicious creamy boozy desert blend.