Used in 1700 recipes at an average of 2.978%.
Here's the flavor breakdown. THANKS FOR FOLLOWING! 😁
FLV mango paired with Cap sweet mango is a perfect pairing. Brings a nice mango touch to this recipe on the exhale, with a natural tasting not too sweet mango that doesn't have the skin taste of mango which is good in recipes but not for this one.
CHEM- Pitaya is frickin delicious cactus fruit. Has a watery taste that is so unique, its the real star of this recipe. Handles the dragonfruit job on it's own. This is a dank flavor that rides through both the inhale and exhale to give body and wetness to the mix, while not being too overpowering. Needs a day or two steep to settle down a little throat hit.
INW Pineapple is an amazing bodied pineapple that adds to the Sugarloaf to bring a nice featured pineapple taste to the exhale. VT Sugarloaf helps support this by adding some nice fresh cut pineapple wedge taste.
TPA sour is used here in a small amount to provide a little zest to the fruits
Enjoy! Let me know what yo think in the comments. Shout-out to the FB group for being a part of the live mix.
Fresh summertime soda for y'alls.
This one is long overdue, the legend @ID10-T requested this... months and months ago. Finally I got my shit together and finished it, and I think it turned out pretty darn good.
FLV Citrus Soda: I wanted to see if this could be used in another scenario than the usual lemon/lime soda base, and it seems it could. Adding the other bitter and tangy grapefruit flavors on top of it definitley bends it in that direction, while still getting the "fizz" from the citrus soda.
VT Grapefruit: Honestly I can't understand why this flavor isn't used more. After having tried most grapefruit flavors out there, this is probably my favourite one. It's got quite a citrus punch to it, almost a fizzy feel, which I like a lot and it complements citrus soda perfectly. It also has the right admount of bitterness that you expect from a grapefruit.
INW Grapefruit: Has a bit of sweetness in it, something that VT's is lacking, although they are very similar and together they make for a well rounded bitter grapefruit flavor. I picked these two flavors because they are relatively bitter and "citrusy", as I want it to be a contrast to the sweet pineapples.
INW Pineapple: Very fresh and juicy pineapple, almost like a pineapple juice. It's pretty weak in flavor though, hence the high percentage used.
CAP Golden Pineapple: Together with INW it makes for a well rounded pineapple flavor. Also very sugary sweet, and I feel like it adds some body to it, which INW is lacking.
WS-23: I haven't included the coolant in the recipe, but this one is extremely coolant compatible. I'd go for 0.5%, but I know everyone has their own preference depending on recent usage.
I have been wanting to remix this juice for over a year the first time I vaped it I knew it was capella golden pineapple and FW blueberry.The lime was tricky the original juice was a little harsh so I wanted a more toned down version capella lemon lime ,Tpa key lime fit the bill In this mix leaving me with a refreshing change of pace from my usual Ry4 recipes... it's crisp and refreshing...thanks for checking it out.... testing on a Shenray Hadley clone Ni80 Aliens coil 30watts... There will be a VSO flavors version of this coming soon..
IYSLPC = If You STILL Like Piña Coladas
Went into this hoping to improve on my old Piña Colada recipe from June 2016, which many people seemed to enjoy. Turned out to be a tougher job than anticipated, especially in balancing the pineapple and coconut. I think I succeeded, especially if you think that cold things should be cold. I definitely succeeded in making something just as good, with fewer ingredients. Here’s a little rundown of the whats and whys and why nots:
WF Coconut Custard - This is a poorly named concentrate. I don’t get any custard from it. Just a thick, smooth heavy cream with a little built-in coconut that doesn’t taste like suntan oil. The coconut tastes halfway between the coconut in Coco Lopez and the coconut in Malibu rum, but is light and needs another coconut to not get buried, which is where a touch of FA Coconut comes in. That more natural coconut flavor boosts the coconut and pulls it more in the coconut cream direction. FA Coconut is one of the few ingredients carried over from the original recipe. Why not TFA Coconut and TFA Coconut Candy? Well, for one thing, TFA Coconut is one that few people have. They’d sub TFA Coconut Extra and ruin it with suntan oil unless they’re making a large batch or using a dilution, since the original recipe used it at only 0.5% and I think Extra is about four times more potent. And it’s unnecessary thanks to WF Coconut Custard. TFA Coconut Candy has coconut flavor similar to WF Coconut Custard and it is creamy but wasn’t creamy enough for the original recipe, so I used FA Cream Fresh in that one. FLV Cream would have been better or at least easier, but I didn’t have that at the time and kept having to create version after version to force Cream Fresh to do what I wanted it to do. WF Coconut Custard is creamy enough by itself, eliminating the need for both Coconut Candy or any additional cream flavors.
FA Jamaican Special - Another carryover from the original recipe, at the same %.. It leaves me with the impression that there was some dark but unspiced rum in there, and that’s all I needed it to do. But why not VT Light Rum, you love VT Light Rum?! Because WS-23, that’s why. I do love the authentic booziness of VT Light Rum but it just doesn’t work for me with the WS-23 - it causes a weird clash of warm and cool. If you don’t care about “cold things should be cold,” or you care more about “cocktails should be boozy AF,” this would be the one thing I’d recommend subbing here. Sub VT Light Rum for WS-23 at the same amount. That’ll get you your booze without hurting the recipe. Personally, it always bothered me that I could not get cooling to work with the original recipe. Piña Colada is supposed to be frozen, dammit. But I could not get Koolada or Polar Blast to work with it. Koolada had a cardboardy off note and they both ate into the creaminess of the coconut something fierce. By front-loading the cooling using WS-23, I could finally freeze this sucker without sacrificing my coconut cream on the altar of coolant.
INW Pineapple - The third carryover, dropped down from 5.5% to 3% to get the pineapple-coconut balance right. I looked at this one differently than before. The original recipe was eventually built around INW Pineapple, which is so thin it required support from two other pineapples to put a good amount of pineapple meat on those bones and hold up against all that coconuttiness without things getting weird. But this time INW Pineapple is the one in the backup role. I thought VT Sugarloaf Pineapple might even be able to do it alone, but it imparted a strange lemony flavor when I tried to push it hard enough to balance properly. INW Pineapple makes a clean backup to bring the pineapple forward without any BS. VT Sugarloaf is the main reason why this recipe is better than the original that I worked so hard on so long ago. I think it makes the difference between a piña colada blended with fresh island pineapple and piña colada made from canned juice. It tastes fresher and more refreshing and has a dense base that gets down into that coconut. After testing 14 other pineapples, I never even bothered trying to use any of them pineapples until I reached for INW Pineapple to back it up. Even if you don’t care to try this recipe, get this flavor. I could easily be the difference between success and failure for whatever you’re trying to do with pineapple, as long as you don’t mind a short steep to get rid of a little metallic off-note that it has off a fresh shake.
Sweetener. Unnecessary here. Add some if you must, but try it without first.
Cover art by @mlNikon!
Ok so I like tropical smoothie's sue me and I'm brown so we call them lassi's. I wanted a nice pineapple mango smoothie then the lemony note in Yoghurt drink got me thinking about adding a dash of lemon/lime. The VT YD can get overpowered pretty easily in a mix so the FW yogurt is being used to back it up. You don't want to loose that yoghurty goodness in the fruit. I decided to take my go to pineapple mix and add some of the Sugarloaf pineapple to it, its got a nice syrupy texture and mouthfeel and it helps to add to the juiciness factor.
Mango is tough to nail without the mango funk, but this mix of VT Shisha Mango and Fa Indian Special seems to do the trick without overpowering the pineapple. Mango is the support here with the up front pineapple. The shisha lime just adds works well enough with the VT to add some additional brightness and a touch of that citrus bite.
I also use WS-23 in it and you can adjust it up or down. No sweetener or softener required here so there was not point in adding SS or TFA Marshmallow to it.
Releasing this so that people pay more attention to FA Mango indian special because it is one of if not the best mango flavors out. When you add flv mango with it it becomes a complex deep mango flavor that will blow you away. The inw pineapple is used to add juiciness and sugarloaf pineapple is there because I love it. Anytime I am using pineapple I throw sweet coconut in because they work well together. Go get mango indian special trust me.
I wanted a fruity cake flavor, what better than pineapple upside down cake? The pineapple comes thru immediately up front. While the cake lingers after. I used the vanilla butternut for the wetness of the cake and the biscuit for that “baked good” taste while the butter base ties it all together. I like Vienna cream with pineapple because it has the same sweet yet sharp profile that compliment each other for another layer of depth. Enjoy this one with your fav RDA off the shake or steeped for a couple days.