Used in 1706 recipes at an average of 0.238%.
"THE LAST DRAGON"
Based on Jamaican Sorrel Drink(which I make weekly!), this spicy & cool drink was only fitting to honor the exquisiteness of our beloved Drogon.
These are all the ingredients of the delicious & unique Christmas-time Jamaican Sorrel Drink.
Traditional Jamaican Sorrel uses actual Jamaican Sorrel(their native hibiscus) which can be purchased in any shop that sells Jamaican products. There is very little difference in flavor between American & Jamaican hibiscus in my opinion. The American type is much easier and cheaper to get ahold of.
Occasionally, I will add about 1/8 cup of Jamaican Rhum to mine(also traditional in Jamaican culture). I did not add it here, because frankly-I add so little that I can barely even taste it(I've never really enjoyed the effects of alcohol).
In the real life recipe that I will include after all my notes, I include rum measurement.
FLV LIME WEDGE is the ONLY freshly 'chopped' lime flavoring that compares to the real thing. Lime Cold Pressed, etc., does NOT mimic the taste of fresh chopped lime with these particular concentrates. Sorry. This flavoring is potent as hell, so one 15ml(or 10ml) bottle will likely last you at least a year!
CAP HIBISCUS was the only match for the flavor of dried Hibiscus buds that I usually order from Nuts(dot)com. I am only mentioning that site because it's the best bargain if you want to make the real life recipe. I've tried all other concentrates and they were pretty nasty here.
For my cracked pimento(called 'allspice' here in the States), I utilized CAP PUMPKIN PIE SPICE. TFA's version didn't even compare. I also buy my whole pimentos from Nuts(dot)com and crack them myself. Our powdered allspice in the supermarkets is pitiful in comparison.
I used only 1 drop of **FLV RICH CINNAMON per 20-30ml eliquid here. You don't want it to overpower anything...but you definitely want it flexing its' muscle.
VT GINGER ROOT is the key to getting this just right. In the real drink, I use anywhere from 1/4-1/3 cup of fresh peeled ginger root(depending on how much bite I want my sorrel to have). VT's version of Ginger Root is the most accurate. I even went as far as purchasing NF's ginger to try out(it was very close...but not a perfect fit & had an indescribable off note when mixed with these specific concentrates). And again...if you are making the real life recipe below? Powdered Ginger from your spice rack will not work. At all. Just don't do it.
WS-23 is not listed in the above recipe but was used at 2 drops per 20-30ml eliquid.
FLV SWEETNESS was used at a high 1.25% to mimic the sugar syrup added to sorrel drink.
STEEP:SNV-3 DAYS(I usually SNV it)
As always, I humbly ask that you don't produce this for commercial gain, as it was shared in good faith. And if you like this please rate it. Your ratings are the only way us mixers know if we are doing a good job or not. Thanks so much & enjoy!
I will include the recipe for this delicious drink below for anyone that wants to try it out. With the real drink, the longer you steep-the stronger the hibiscus flavor. I usually steep mine anywhere from 4 hours to 24 hours(it depends on my level of patience!).
Jamaican Sorrel Drink:
•2 cups Dried Hibiscus Flowers
•1 finely chopped peeled fresh lime(I pulse mine in a food processor)
•1/4-1/3 cup fresh ginger(peeled), chopped fine(I pulse with a food processor)
•1 1/2 to 2 teaspoons of cinnamon sugar or 1 cinnamon stick
•4-6 Cracked Pimento(I usually place between paper towels and give them one good whack with a hammer. You dont want them crushed, like allspice powder--you just want to crack them open. These babies are potent).
•2 cups white sugar.
•2 cups of water
•10 cups water
•a fine sieve
•OPTIONAL: 1/8-1/4 cup Jamaican Rhum
Place dried hibiscus flowers, ginger, lime, cinnamon sugar & allspice in large bowl or large pot & set aside.
In one small pot, bring 2 cups of water & 2 cups of sugar to a boil and remove from heat. Allow this to cool. It will be a thick sugar syrup.
In large pot, bring 10 cups of water to a boil. Pour over hibiscus flower mixture and allow to steep at least 4 hours(if steeping overnight, place in refrigerator).
After steeped to your preference, stir sugar syrup(this is also when I add my rum) into mixture. Final mixture must be run through a fine sieve before being poured into a 1 gallon pitcher and chilled. A regular strainer will not work. If you can't wait until your sorrel drink gets cold(like me), serve over ice. I generally make mine at night, so I can enjoy a glass over ice before bed, knowing that by morning, my pitcher in the fridge will be perfectly chilled with no need of added ice cubes.
Trust me...you have never tried any drink like this. It is highly addictive!!
This recipe was a bit of a personal challenge for me. The goal was to convert my cola into a bubblegum with the fewest amount of changes possible. It started out with some research on what goes into making a bubblegum. It turns out that the flavoring components used in gum are already fairly in line with many other recipes from the 20th century, using things like cinnamon, vanilla, and citrus oils. The significant differences were the inclusion of mint, which makes sense for a chewing gum, and the inclusion of flavors such as banana and strawberry in more modern versions.
I started out by removing VT Fizzy Sherbet because bubblegum isn't fizzy, and it doesn't have a dominant lemon/lime flavor. TPA Wintergreen took its place, and then I started trying various fruits out to see the effect they would have. Strawberry was my initial assumption, so I tried out WF Strawberry Gummy Candy, INW Shisha Strawberry, TPA Ripe Strawberry, and several others. None of them were headed in the right direction so I broke out my banana flavors and started smelling them. My first idea was to use WF Banana Candy, but it didn't fit the bill so I moved onto WF Banana Puree. As soon as I smelled it I knew that was the right choice, so the rest was a percentage game. 1% was the perfect amount to not stand out from the rest of the mix as an obviously banana flavored gum. The real issue was finding the correct percentage for TPA Wintergreen. I tried out everything from .5% to 2% and found myself lingering at 1% originally. Unfortunately the brighter parts of the orange and banana were still a bit too apparent after a steep, so I moved the wintergreen up to 1.25% and then 1.5%.
Now that the development notes are out of the way I need to thank some awesome people. Graham was the person that really planted the idea in my head. I was originally against it for the most part because there are already some awesome bubblegum flavors available like MB American Bubblegum. It wasn't until Dave commented on a Reddit post that I should make 007 Bubblegum that I actually committed to the idea. Then once I was fairly happy with the mix I asked a few people to try it out for me. Eyemakepizza and Shyndo were kind enough to give it a shot and they both seemed to really enjoy it. Shyndo made an excellent point about the validity of this creation. He noticed that bubblegum flavors were difficult to work into a mix because they were mostly top-notes that would clash with other fruits. So after testing this out with some additional fruits I felt better about this silly project. Feel free to make your own version of this recipe using your favorite fruit flavoring and let me know what you think.
Profile: Candied Apple
So I mixed up a recipe, that I actually didn't care for. Much worse was it, that I brought it to work too so I was stuck with it all day long.
Came home, sat down, thought of my inventory as I needed a SnV immediately - and then it came to me. I need a candied apple!
So I mixed this up - little trial and error and I got it just perfect after a couple of tries.
FA Fuji - Being low on apples in general, my choice fell on this, as it's the sweet kind of apple I'm after.
VT Blood Plum - While my mix here does have a weak aftertaste of the plum, my choice on this was strictly for the candy flavor VT Blood Plum has. Therefor 1%
VT Salted Caramel - Usually I go FW Caramel (Salted) when I want something caramel, but it's very potent, and VT's version is a little bit more damp in it. Needed that for the apple not to be overpowered.
FA Butterscotch - There's to back-up the VT Salted Caramel and add a little butteriness to it.
FLV Rich Cinnamon - Keeping it low as usual, potent stuff. But in my imagination, a sprinkle of cinnamon on a candied apple sounds delicious!
CAP Super Sweet - Helps pretty much about anything in this mix to make it all more bright.
Can be used as SnV (I do!) but if you feel the need to mellow out the cinnamon a little and let the caramel become more visible, leave it over night or a few days.
Come visit us on discord: https://discordapp.com/channels/456953264857153536/456953264857153538
Winning Recipe - HEAT 3 of DIYDU vs TFV - Small Pastries - Find the judging at the end of this video : https://youtu.be/4jT7KEObERo
WARNING!! FLV Rich Cinnamon is a 10% Dilution. WARNING!!
This is a collaboration recipe from : Liam, Theo, Rudi, Deetz, Daniel, Richard
Here is a little secret, if a South African ever makes you a Milk Tart - you immediately know that you did something super amazing or special for them. So it would come as no surprise why we are putting this recipe in-front of the judges for the final heat. To thank them for all the effort they put into the judging to make this whole Mix-Off a reality. Thanks guys!
As dangerous as a South African might sound behind the oven, when it comes to Milk Tart - it is at the very centre of the South African culture. We know exactly what a Original Milk Tart should taste like, and in this challenge we wanted to showcase this awesome local delicacy - and how team work done correctly, can really pay off in authenticity.
Good ol' melktert the Afrikaans name for 'milk tart'; the classic, South African dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar and eggs, baked in a round pie tin and dusted with cinnamon after baking.
This sweet pastry is omnipresent in South Africa; it appears at every church bazaar, bake sale, home industry, supermarket, or bakery, and has surely featured on every South African food blogger's blog - and even on International Chef Sensation Jamie Oliver's Instagram.
Milk Tart Casing Layer
Considering the flavour house limitation in this round - we decided to use FA Cookie + CAP Golden butter to create a soft buttery pastry, that would allow a delicate creamy custard filling to shine without bullying it.
Milk Tart Filling Layer
This was not an easy filling to create, we really needed to work together as a team to find the correct balance and ingredients for this filling. FA Custard Premium was unanimously chosen to add the buttery custard notes, without bringing a hard vanilla note. FLV Cream & TFA Dairy Cream were used together to add a bit more depth to the custard, and help sell that thick creamy dairy note that a classic Milk Tart would have. We used FA Meringue for its delicious eggy notes - and used it low, to make this recipe Ultra Realistic.
Cinnamon Dust Layer
We used FLV Rich Cinnamon in a PG dilution (10%) as our spice note - like any good Milk Tart, its dusted off with a fine cinnamon - just enough to showcase that classic cream & cinnamon pairing.
The FLV Rich Cinnamon Dilution
1ml FLV Rich Cinnamon = 1.00g
9ml PG = 9.33g
This is it guys, the bakery cinnamon. Look no further. Use it like you would cinnamon in the culinary world.
It is a tad steep at $12.50/15ml, but it is well worth it. Not only is it the best bakery cinnamon available, it is super concentrated; you won't be using this one any higher than 0.5%. I've found this to add the perfect accent to a bakery as low as 0.15%, and makes for a great flavorful cinnamon kick at 0.3%. What I find particularly awesome about this flavoring its range. Keep in mind though, if you want to bring it way up for a spicy, red-hot cinnamon, you may want a different cinnamon since this one gets pretty dry for me over 0.75%, but the dryness does calm down after some steep time.
It is kind of hard to work with as is, so making a dilution of this one (10% FLV Rich Cinnamon:90% PG) may make it easier to handle.