Used in 174 recipes at an average of 1.462%.
My dream lover, I see your face every night and it haunts me. Waking up in the middle of our garden, I gaze up at the full moon wondering how long you'll make me wait until you come. My heart longs to hold you in my arms. The sweet fragrant scents surround me as I close my eyes and imagine breathing you in. How long will you make me wait? Until your return I will drown my sorrows in flavors that keep your memory alive.
Perique is usually described as a strong, peppery blending tobacco. I’ve done a straight Perique NET, and a few Virginia/Perique NETs, and while I see where the “peppery” description could be applied, it always came across as more of a fermented, dark fruitiness with a bit of a kick. That’s what I was going for here. Not anything that’s going to make you hate your life because it kicks so hard, but enough of a bite to make you notice.
Brandy/Red Dates/Liquid Amber in there to try to get some of that funky dark fruit. Almost like a raisin or prune wine, if that’s something you want to imagine (I think I want to imagine it.)
For the tobaccos I went with Dark for Pipe because it’s got a bit of that fruitiness that’s already got a bit of funk to it, and also adds a good kick. Black for Pipe because it’s required to be in every recipe of mine. Also because it has a dark fruit and hint of pepper-ness to it. It’s all about packing a punch. Red Burley to bring a bit more body and bass notes along with some sort of moist earthiness. Moist is the best kind of earthiness. Mmmm.
So anyway, my goal was to make a better tasting Perique than anything that is currently sold as a single flavor of the same name. Looking at you, FA. Instead of hating yourself for picking up that flavor, just mix yourself up a better Perique. Or... wait for it.... Abetta Perique. God damn I’m clever.
GOT inspired mix made for FRESH03 saturday show - A pear dominate thick syrup brandy cocktail
I have always been a Yara fan, and lets face it that lady has a set!
For this mix pear is the star, WF ripe pear is full sweet pear with some flesh and juiciness. The pear halves is a sweet almost canned syrup pear which adds the syrup note to this brandy.
Cherimoya fills out the middle of mix with some body sweetness and pairs really nicely with the pear.
The yakima hops helps add that slight bitter note along with the brandy to add the warmth to give the impression of booze
FA brandy is not very booze but really adds a dark sweetness and sort of softens some of the brightness to the pair.
Sour apple was added for a light sharp note to contrast some of the sweetness and adds another note to the pear
A little over a year later and newly release flavors, the old fashioned is back, baby!
Get it out of the way...
Quick flavor notes.
FA Brandy - Brings a smooth, almost syrupy booze note. I don't get much sting from brandy in general, so FA does the trick. If you want more punch, add some TFA Kentucky Bourbon for an alcoholic kick. Also heard VT makes a decent brandy with more of a boozy kick.
FLV Back Bar Bitters - This is it. This is angostura bitters. No doubt 100%. The low percentage gives a nice spice note while not being overpowering to the mix.
VT Fizzy Sherbert/CAP Lemon Lime - Thanks to AlfredPudding for the Fizzy Sherbert suggestion. This combo brings a nice bright, semi carbonated Sprite feel. Keep it a 1:1 ratio to raise or lower the amount of soda you'd prefer.
FW Orange / FW Maraschino Cherry/CAP Super Sweet - While they are muddled at the bottom of a glass and cherries are topped, there is a sweet citrusy yet sticky aroma when drinking a Old Fashioned. Of course, this is a sweet.
The best part about this recipe is that it's completely tweakable. Think of it as visiting multiple bars around town, they all seem to have their own way of creating this drink. Forgot the sugar cubes? It's 1:59am and the bartender filled your glass 80% with brandy? There was only a splash of soda? You can do that. There doesn't seem to be a combination that doesn't work.
I feel this is a recipe that will never die for me, but for now, LAST CALL!
If you are having issues finding FW Orange, it maybe labeled as FW Orange Natural. Seems there is a difference in name between BullCity and FlavorWest's site.
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.
I wanted to make a wine and grapefruit shandy cooler garnished with fresh herbs. None of the grapes worked on their own as a wine so I had to combine INW-Grape and TPA Grape Juice along with a touch of CAP-Blueberry Jam and FA-Brandy to deepen the grapes into a more wine like flavor. The FA-Champagne combined with the FA-Grapefruit and FLV-Yakima Hops form my shandy and add some light carbonation to the mix. The INW-Cactus is there to add some tartness to the grapefruit as well as adding more of the moist mouthfeel. The FA-Zen Garden combines with the FA-White Winter (spearmint) to bring some freshly muddled herbs into the mix.
FW caramel cinnamon roll, and WF glazed donut create the donut base for this. WF glazed donut is a pretty spot on light fried dough with a cinnamon and slight berry note. in order to turn this into a cake type of donut, I needed to add an additional flavor and FW cinnamon roll provided some additional body to the donut along with butter, cinnamon and caramel notes.
FLV apple filling, INW two apples and FA Brandy create that apple cider flavor that has been infused into the batter . INW two apples was used over other apples since on it own has a cider apple juice type of vibe that works in this application. it would make a great base for a spike apple cider beverage. FA brandy works to turn fruit into a sweet cooked flavor. Apple pie filling is exactly that the pie filling with a nice bakery cinnamon, so it helps to support the cooked apple and spice notes
flv milk and honey adds some body and creaminess and adds some of the darker sweet bakery notes
VT sweet cream helps to blend, add moisture, and body to the mix
NOTES AND SUBS FW caramel cinnamon roll can be subed with CAP cinnaom danish but the cinnamon is slightly different and I tend to get a bit of a metallic note from it. INW two apples can be subed with Pur county apple, which will give you more of a cooked apple vibe,. FLV apple pie filling can be subed for FA apple pie but it needs to be used around 3% to pull out some of those apple notes
This was made for Day time Franks show mixin in the kitchen fall flavors
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Halloween is here early... mostly in case you need some time to buy missing flavors. I used the HS-Grape and INW-Grape along with the FLV-Cranberry to create the cranberry grape juice base. The SC-Blackberry and TPA-Plum are the fruity bits floating in with the FW-Pink Champagne and FA-Brandy that every good Sangria requires. This really needs a week of steeping to come together.
You can add around 0.3-0.5% of your preferred sweetener to this if you prefer sweet vapes. If you want a chilled effect you could add around 0.3% WS-23 as well. Image was found on Google search.
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.