Used in 661 recipes at an average of 1.032%.
Blue Razz is the main profile, and we all know Blue Razz is amazing, but then you throw in some Black Cherry and it gets a really good sour feel without taking away too much from the profile. Blackberry's there to give it a full mouthfeel with its jammyness and adds just a bit more tart to the overall cherry sour.
With all that said, in the end, it really feels like tasting like a Chazzberry with how everything fits together. Very wet, very sweet, sharp, and just enough sour and tart.
Perfectly acceptable after a SNV but give it 24 hours to settle and the sourness gets brought out more. I'm sure more days could really flesh this out.
A thick scoop of vanilla ice cream plunked down into a tall glass of sweet and tangy cherry soda. We all float down here.
Although, unlike the Paradise Cream, no one has asked for this discontinued as a one-shot by Chef's Flavours, here it is, anyway. This recipe was inspired by trying a soft drink called "Cheerwine" and imaging how it would be as a float. I needed a lot of candy cherry, so I pushed INW Cherries as far as could without getting medicinal off notes, then added as much FA Black Cherry as I could darken it with and still avoid that yuck. Still not enough cherry, but TFA Pomegranate worked very well to fill in the cherry to get where it needed to go without any issues. I used CAP Lemon Lime for the tart, citrusy quality of the soda. TFA Sweet And Tart served three purposes: More sweetness, more tartness, and that powdery aspect to try to emulate what bubbles would remain in the soda after ice cream was floated in it. You have to remember, this was before VT Fizzy Sherbet or FLV Citrus Soda existed. TFA VBIC was an easy route to ice cream, with TFA Whipped Cream the foamy part where ice cream meets soda. As with the Paradise Cream, I've been meaning to improve the recipe for some time now and then release the improved version... and just haven't gotten around to it. As with the Paradise Cream, when I do, it's definitely going to have the TFA VBIC replaced with LB's Vanilla Ice Cream. It might also a need touch of HS French Vanilla Ice Cream , and replacing TFA Whipped Cream with FLV's version. That combination of LB Vanilla Ice Cream, HS French Vanilla Ice Cream, and FLV Whipped Cream worked so well in TamVapes' Jacked Up Sundae. Of course that might take some rebalancing of the other ingredients, but I'm unlikely to abandon them, even for the likes of FLV CItrus Soda or VT Fizzy Sherbet. They WORK here. But until that all gets sorted out, I hope anyone who is interested enjoys the original recipe.
This is a recipe I've been developing for a friend of mine who still dual uses and I'm trying to get them out of that habit. She loves her coffee black and she's been all up in those flavor roasted coffees. She likes the black cherry in her French roast.
WF Brazilian Coffee/FA Carmel/FA Bourbon = That's your black coffee. I really like WF Brazilian Coffee, even though I don't like coffee in general. It's an authentic flavoring and definitely the best coffee on the market right now. Fresh gave me the advice to add a little FA Carmel for that rich coffee liquid darkness profile and to use a darker vanilla flavoring to spice it up, hence FA Vanilla Bourbon.
WF Blackcherry Jelly Bean/FA Cherryl = That authentic, fleshy black cherry profile that will marry my black bourbon vanilla coffee base.
OOO Marshmallow Vanilla = At 1% you're not getting a lot of vanilla or marshmallow flavor, however, you're getting the best mouthfeel you can find for something like this.
I hope it works out and she likes it, but also I think this gives people the idea to try vaping and mixing flavor profiles that are strong and a little different from what we're used to.
Enjoy, be queer & vape on!
[Picture Credits: www.cherryblack.com.au ]
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!
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A golden, rich, sticky, gooey pudding. It needs a good steep so I advise you mix it and forget it somewhere for a good while.
FW Yellow Cake/FLV Cream/CC Deon Cream = The rich, moist, pudding cake.
FW Burtterscoth/VT Golden Syrup/FW Maple Pecan = the sweet, gooey, stickiness.
VT Red Dates/FA Cherryl = The depth and darkness of the pudding. I like the twist we get from the drop of black cherry, it gives an unexpected accent to the whole profile.
Enjoy, be queer & vape on!
[Photo Credits: Jess @ www.whatjessicabakednext.com ]