Used in 566 recipes at an average of 0.984%.
My take on an Arnold Palmer updated with a smoother mix and less angst. While originally created as a concept mix, I did actually enjoy it. This is an updated version largely improved and yet different from original in many profound ways. It is a reimagining of life after being focused on problems, this here is the solution.
INW Plum/FA BC - Not very many recipes use Plum, but I loved its dryness, yet it was just a hair short of full. Plum to me is a bit thin at 1 and at 2 it's at it's limit. I wanted to give it a deeper fruity vibe and sweeten it up so I went with FA Black Cherry, and a touch of FW Sweetener.
FA Black Tea/VT Lemonade Clear/VT Sour lemon - This combo was used to create a lighter tea feel and a less sweet lemonade base to fit the dryness of the fruit. FA BT can probably be bumped up a bit if you want more tea out of it or maybe add a support with something less intense/more forgiving.
FLV Yakima Hops/Pink Guava/INW Cactus - This adds some very slight funk to the whole mix that at these low levels adds just a hint of tropical funk and wetness. It folds under the rest quite nicely to me.
FA Polar blast - I also mix this with Polar Blast at 0.4%,
This is a remaking of the original recipe I did a while back, I got some new flavors and thought they'd make a good mix. Both mixes are good and quite different from each other but for me what sets this one aside is addition of the VT BLOOD ORANGE CHAMPAGNE & FIZZY SHERBET, I don't know how VT makes such a realistic fizzy texture but its amaze-balls. Champagne gives a slight boozy note with a touch of orange to help out the fruits in the mix, sherbet adds to the bubbly-ness with a hint of lemon fizz.
FLV SANGRIA is heavier in tannins than the RF offer & has more of a booziness to it, think of it as being a deep red wine compared toRF being a fruity rosé.
FA LIQUID AMBER tops off the boozy note and adds some body.
MEXICAN CACTUS gives it some juiciness/wetness
BLOOD ORANGE, CHERRIES/CHRRYL/SHISHA LIME are for the fruits added to the sangria
FIZZY SHERBET adds some more fizz and a touch of lemon.
Its honestly sweet enough on its own but I enjoy it with some FLV sweetness or supersweet added to it and in the summer, .50% WS23.
I honestly rate and review every recipe I mix up on here (I consider it to be good etiquette) and would ask you to do the same!
Please do not post elsewhere without my prior consent. You may not use this for commercial gain.
A refreshing blend of stunning summer drupes, celebrating the sweet and juicy magnificence of stone fruit.
"A stone fruit, also called a drupe, is a fruit with a large "stone" inside. The stone is sometimes called the seed, but that is a mistake, as the seed is inside the stone. The stones can also be called a pit. Examples of stone fruits are peaches, nectarines, apricots, plums, and cherries."
FA Peach white and INW Peach blends perfectly to provide our peach layer. Combined, they provide an authentic, juicy, drip-down-your-chin peach - skin, stone and flesh all in one!
TPA Nectarine is a fabulous, true, nectarine flavor and, if used correctly, translates nectarine in vape form perfectly. Just a touch is necessary to compliment the peach layer = any more and it becomes florally.
INW Smoked plum brings an intriguing sweet and sour element with a touch of smokiness to keep the juice interesting and balanced.
FA Apricot provides the fresh, juicy and ripe apricot flavor with that slight tang to balance the overall sweetness. Be careful with this one as it can overpower a mix in an instant.
FA Cherryl imparts the cherry stone fruit layer and boosts the sweetness of the mix with it's inherent natural sweetness. Again, just a tad is all it takes...
FA Cream provides a bit of mouthfeel to the overall mix and blends all the fruits together wonderfully!
Feel free to add a touch of WS-23, etc if you prefer a chilled version.
This baby needs at least 5 days (7 days better) for the fruits to meld together and smooth the floral edges.
One year while working lakeside at a really epic tattoo studio, I made my second home at this really stellar Mexican restaurant. Aside from their mexi-dip that would have me getting outta bed for midnight cravings, they served this in-house made Sangria that led to me sleeping in their booths more than once. You'd get these massive jugs for 20$, they'd put citrus slices & cherries In there that would sink to the bottom & be the most delish booze soaked treat to fish out the bottom after you polished off a jug. This sangria was so fresh & fruity that you barely tasted the alcohol, so couple that with the price, ergo; booth bed!
This place has since closed the franchise taking their recipes to the grave :'(
I was attempting to make a sweet & slightly boozy sangria without the chill factor because the way I was taught to drink sangria by my ex GF's mom who grew up in spain is at room temp (something about the smoothness of the wine and brandy?) but in the heat sometimes with chilled perrier & cold fruit.
I am finally finished with this recipe which initially started out as just 8% RF sangria and 2% champagne which, simple as it is, is UHmazing! But since I started out with this intending a more complex recipe I kept tweaking & playing with it & have come up with something juicy, boozy, bubbly, fruity...and in perfect time for our stupidly late warm weather.
(if you have the non SC version of sangria, it should be increased to 8%)
Champagne gives it a touch of bubbly booziness which is enhanced by the soda base (you can almost feel it fizz on your tongue on the exhale) & liquid amber. The combo gives such a contradictory but unique mouth feel.
Mexican cactus gives it some juiciness (really an awesome flavor from Molin Berry, if you haven't tried it, do it NoW!)
The fruits; Royal Orange juice, Lemon, cherries/black cherry, shisha lime are for the fruits added to the sangria
Add sweetener &/or cooling to your liking.
Please rate and review if you mix it. Its not just appreciated, its good etiquette!
Do not post elsewhere or use for commercial gain.
Happy mixing! :)