Used in 468 recipes at an average of 1.679%.
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.
Don't be mistaken, she may look all sweet but she'll set you on fire. This one's spicy like those redheads ya just can't stay away from!
Tastes just like a cinnamon heart candy; spicy, sickeningly sweet with that creamy-ish hard candy center you get after you suck all the spicy off. Oh, and the room note on this, if you like hot cinnamon, is to die for! I've been painstakingly trying to achieve (and by that I mean literally...my poor throat!) this profile on and off for years now, its something Ive not seen any mixers truly be able (or brave enough to try) to pull off. That made me even more determined and well, Ive finally nailed it down, just in time for Valentines day. Now I don't do holidays but you might want to mix up a bottle for your crush or sweetheart "t-t-t-t-t-t-today junior!" (if you didn't know thats from Billy Madison...tsk, tsk, shame on you)
I initially started by trying about every red hot/tamale flavor out there but to me they all have this synthetic chemical taste on the exhale that I really despise, I wanted to feel like I just swallowed a mitt-ful of the candy hearts I keep around all year long cuz I love em so much :p The trick with cinnamon flavorings is they need to be used really low otherwise they're just miserable and will tear a hole though your throat. My initial starting place of 2% with these was a truly painful experience, I couldn't taste anything for a bit after that thanks to the perfume note that TPA takes on if used higher than this.
FLV RED CINNAMON is a good spicy hot cinnamon with no chemical taste but kinda lacks that candy edge, so we need to help it out some.
TPA CINNAMON; by accident, I realized that this is not in-fact a spice type flavor but rather a red hot flavor without the nasty chemical/perfume taste like the other offerings. This helps to fill the edge that FLV is missing.
INW CHERRIES/INW SHISHA STRAWBERRY/VT GOLDEN SYRUP
The combination of fruits at low% help fill in the candy note while staying low enough to not come upfront & golden syrup helps with the sticky mouth feel. I had initially tried CAP hibiscus & WF grenadine for the syrupy mouthfeel they are known for adding to a mix but they altered the taste too much. Golden Syrup is an incredibly useful flavoring that adds body and mouthfeel, deepens flavoring in a mix without being distracting at all.
LA CREAMCHEESE ICING/PUR MARSHMALLOW/DFS HOLY VANILLA/000 POWDERED SUGAR
This builds a chewy sticky mouthfeel with a hint of creaminess & helps blend out the harshness of the spicy cinnamon. PUR marshmallow might seem like an odd choosing but I had a reason for this. Other offerings are great for mouthfeel but PUR, I feel actually has the candy marshmallow taste, as well as feel. If you don't have it you could sub which ever marshmallow you have but I would up the holy vanilla to 1% in addition to it. Powdered sugar adds a great confection taste and feel to pretty much everything, its for sure one of those flavors you don't wanna be without.
This just helps to soften the harshness of the cinnamon and meld the mix together. You could sub MTS vape wizard if you have that instead, or omit it completely. I do find it helps but it wont break the recipe if you don't have it.
Yes this is insanely high! You could certainly omit the sweetener or adjust to your liking, I just feel that for an authentic candy cinnamon taste, it needed to be sickly sweet. This isn't an ADV anyways, (unless you're a masochist) so why not?
If you have a sensitive throat, I suggest making a small sample of this first and if you find it too spicy, you can reduce the cinnamon flavorings to .10% and .25% they are still detectable at this level but not as saturated or spicy.
I vape it right off the shake but breathing overnight will mellow it a bit and after a week steep, its a bit more creamy. This is better at higher wattages.
I honestly rate and review every single recipe I mix up & ask you to do the same.
Please do not repost elsewhere without first gaining my consent to do so. You may not use this for commercial gain.
Eating an end of summer blue raspberry popsicle made me want to do some research on the flavor. None of the blue raspberry recipes or concentrates I've tried quite nail that fully saturated blue raspberry flavor.
I read all of the usual articles out there that give the history of the blue color after FD&C Red No. 2 was found to be carcinogenic. These articles also told the story of the rubus leucodermis, more commonly known as the "whitebark raspberry" or "blue raspberry". None of the articles actually delved deep enough to mention the actual aromas/flavors used in popsicle/candy making that make up the profile.....but one.
I spent some time balancing this and eating popsicles to try and get it right. I hope you all enjoy it. I got some serious brain freeze just for you.
The flavors I've used here are generally what the candy industry uses to concoct a blue raspberry. Pineapple, banana and cherry.
I chose INW Pineapple and CAP Golden Pineapple because it gives what I feel is a nice sweet balanced pineapple to build upon.
For the banana I knew I wanted something that was a good banana that would fit in the mix and work well with the other fruits. I arrived at HS after the other few bananas I tried stuck out like a runty whore in church.
INW Cherries was a no brainer. It's my favorite cherry and doesn't bring a bunch of medicinal baggage to try and mask. The problem I had was keeping it low enough so that it blended in like a sniper in a ghillie suit. My first few batches were very cherry forward and it stepped all over the pineapple/banana instead of working with it.
FA Oba Oba and CAP Hibiscus bring the sticky syrupy sweetness to the party.
You can add your preferred amount of whatever coolant you want if that's your thing. I left it out when developing the recipe so I could taste what was going on. WS-23 gives me heartburn much over 0.75% but would be my choice here.
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! :)
Sweeten to taste, I can't imagine this needing more than half a percent of any sweetener though.
Juicy Peach and White Peach combine to make an absolutely lovely layered peach. Throat hit will be there for at least 7 days, so keep that in mind when selection your peaches for mixing.
INW Cherries is about as good as it gets for cherry imo. Versatile enough for playing the role of most cherry flavors you can imagine without heading to cough syrup town.
Brown sugar and vanilla bourbon cream give you a light burnt effect to your fruit (Thank you for the lesson CokeCan!) and adds a touch of light creaminess.
FLV Apricot is just lovely, it has apricot with hits of brighter berries and citrus, at .5 we get hits of all of this while pushing our peach and cherry up to the front of the recipe at the same time.
FLV Boysenberry adds some dark berry richness and syrup notes to the vape.
Italian cream is here to add a sour'ish cream cheesey'ness note to contrast the sweetness and add some balance to the recipe.
Medley of fruits for a friend, she told me strawberry and cherry. I wanted to use Shisha Strw, but I thought that with a cherry flavor we might end up entering syrup territory. With the addition of FA Fuji, and Cap Golden Pineapple it really thins it out. Let me know what your thoughts are, I honestly haven't even vaped this. She said she was pretty happy with it though.
PS. AKA some late shit, the reason that this is still in the title: My fiance's friend said she wanted to try some juice, and like a month and a half later I got it to her. It wasn't renamed Medley until the night I gave her a bottle.
Inspired by the beautiful sunsets we have in California. Once the sun starts to go down the sky is painted with vibrant reds, yellows, and oranges. These colors inspired the fruits of this mix. The tough part was finding a harmonious balance between sweet and tart. The foundation is built upon the sweet and full notes of peach and strawberry, while some more sharp tart notes come from the pineapple and orange. INW cherries really was the cherry on top for this recipe. It brings everything together and adds a nice forward note. After trying a few different sweeteners, FLV sweetness really gave the recipe what it needed. FLV sweetness manages to bring out the sweetness of the fruits and make them pop without adding unnecessary sweetness. I tried the recipe without sweetener, but the FLV sweetness brings this recipe to the next level.