Used in 396 recipes at an average of 1.33%.
like Pac said changes... so after 3 batches and many changes this is where I presently am at. Still 1 drop per 10ml if inw biscuit mixed with the cannoli shell and graham cracker clear provides our shell flavor nicely in my opinion fw,vt, inw lemon come together with the meringue to give us our filing. Hope everyone likes it and feel free to Critique it in the notes.
This is a frosted lemonade recipe designed for low voltage pod systems using nic salts.
I had a revelation a couple of months ago; it cost three dollars, and it came in a styrofoam cup from the Chick-fil-A drive thru. They call it "Frosted Lemonade"; I'm not sure how long it has been on the menu, but I hadn't noticed it before. I was planning to order a lemonade anyway, and I thought, "Treat yo self." It's basically lemonade blended with vanilla ice cream, reminiscent of an Orange Julius or a Dreamsicle, but with a sharp tartness and a little more bite. I knew immediately that I wanted to vape it.
INW Lemon Concentrate and INW Lemon Mix do most of the heavy lifting here. Botboy's classic 3:1 ratio was my starting point, but I ended up having to increase the Lemon Mix to compete with the creaminess of the ice cream to make sure that tart zest flavor carried through.
TFA Vanilla Bean Ice Cream provides the ice cream base. In a sub-ohm recipe, I'd probably add some more support, but it does just fine with a small boost from the FLV Cream for a pod recipe. If TFA VBIC gives you the peppery aftertaste that so many seem to experience, CAP VBIC is a reasonable 1:1 substitute.
FLV Cream adds that small boost to the creaminess of the VBIC without adding too much to the overall flavor - a hint of milk, a hint of sweet cream, a touch of volume to the mouth feel. It's subtle, but it's the finishing touch.
CAP Super Sweet is entirely optional; it's good for just a bit of the sticky sugary lips that real lemonade leaves behind when you drink it. The percentage of WS-23 is up to you and your personal tolerance. I've listed it at 1%, though I mix it for myself at 2.5%.
Just a note...at lower temperatures, the lemon will be stronger and the berries will be weaker. If you usually vape at low temperature, you may want to cut the lemon in this recipe. Also in general the lemon will start stronger and mellow out the longer the juice steeps.
I published a recipe a while ago called Lemonberry Cheesecake. It was inspired (but not cloned) from a commercial juice of the same name. I never really thought the base was perfect, though.
I recently tried Simply Cheesecake and like it a lot. I think it comes together a lot better than many other cheesecakes I've tried. So I added the lemon and berries from my other recipe to it. I think the end result is pretty good. The lemon really serves to highlight the berries.
I debated whether to use just the Forrest mix or to mix TPA Berry Mix together with it. If you prefer you could probably leave out the TPA Berry Mix and double the Forrest Mix.
This is vapable after a few days but the cheesecake takes a bit of a steep to get its full depth.
This is the final version of a deconstructed banana split, vape with someone you love.
This recipe started when Fresh03 shared his snv Custard base with me, I mixed it with Cap Golden Pineapple, after the alcohol evaporated off it was delicious. I thought this is 1/3 of a banana split. So I created Part 2, which had the chocolate and strawberries and Part 3 was the banana and caramel. I let those steep, then tested each by themselves. Next I combine all 3 parts and vaped that, in doing so I found where i needed to make changes. Part 4 didn't pass, that is why the final version is Part 5
So this is a twist on an Amaretto Sour . The story of how armaretto came to be is pretty interesting. I would like to believe it is true In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's pupils, to paint its sanctuary with frescoes. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini
VT Brandy, FA marzipan, FA almond and Caramel create the amaretto base for this cocktail.. the combination of fa almond and marzipan is just perfect for this and the brandy adds some depth and bozzie notes. The caramel just adds more dark sweetness and mouth feel that is needed.
INW lemon and VT Lemon sour and VT golden syrup create the sweet and sour mix for an amaretto sour type of beverage. INW lemon is that tart sweet candied lemon along with the bright sourness of the lemon sour . ( NOTEyou can sub with FLV milk and honey 1.75% , LA lemonade 3% and FA lemond Sicily .75% but it does not have that sweet almost candied lemon syrup quality I wanted)
VT blood orange champagne adds that top orange note that is sometimes added to a amaretto sour and some more booze notes
Add sweetener of choice if you like it sweet.. and yeah I do - I use FLV sweetness here around .50
Special thanks to liam davey and @starsandclouds
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