Used in 1790 recipes at an average of 1.338%.
This recipe delivers the Strawberry some folks have a hard time tasting, Alpine is just one of a kind, Hibiscus added to it bumps it up, maybe to much Strawberry for some, but it's good to me with the added banana and pineapple to calm it down just a little.... If you got the flavors, give it a try, it's a keeper !!
Touching base with an old friend recently, he expressed his long love affair with Castle Long. It was an old profile that I hadn't visited in a very long time. Being who I am I couldn't resist a take on the old versions we've all tried and try to do something a bit bigger and a bit bolder with it.
The Coconut: While I'm fairly positive the original used TPA Coconut Extra, I feel like it goes too quickly to hand lotion without a ridiculously long steep, and it's just less forgiving. TPA Coconut Candy is creamier, sweeter, and frankly just better all around IMO. At 5% it's bold, bright, and doesn't fade behind the wall of other stuff we got going on here.
The Almond: It's two parts here, with TPA Toasted Almond leading the way, with some CAP Cereal 27 to back up the nutty background while also giving a faint bit of grain. The grain texture also serves to boost up the Red Oak in our Bourbon Layer
The Bourbon: TPA Kentucky Bourbon is still the most buildable bourbon on the market to me. At 2.5% it's plenty bold enough to come all the way through, with a little FA Whisky to give a fair bit of peaty bite to the top end. TPA Red Oak helps it hit those woody notes
The finisher: TPA Vanilla Swirl gives us a mild body at 1.5% and a fairly bright vanilla. Along with a healthy splash of TPA Brown Sugar we get a rounded sweetness without too much extra heavy background.
I hope you all enjoy this as much as I enjoyed creating it! Cheers!
Coquito is normally made with Bacardi Dark Rum but since I’ve not had a Rum that replicates that taste the closest thing I have to that warmth is FL Bourbon and it worked. Combined eggnog and horchata to create the spicy thick cream base. Coconut Candy adds the coconut notes and the macadamian nut adds a realistic nut note to the blend. Sweet cream and cream fresh create the buttery milk notes and the FA Bavarian cream rounds it all out without adding too many vanilla notes.
Optional : Add 0.5% FW candy cane for the picture authenticity. Enjoy and Merry Christmas Familia.
2nd try at this recipe. I accidentally deleted the first one trying this again. I wanted to make a liquid that reminds me of a drink I had in Singapore. The profile I'm going for is a cold lychee coconut shake with a hint of strawberry
Honeysuckle is there to support Sweet Lychee on the back end. May try a mix of other lychee concentrates.
Had a tough time deciding with the coconut mix. Originally had FA Coco mixed with TPA Coconut Candy but Coco dies down on the steep. Sweet Cream's cheesy note helps prop up the coconut flavor and creaminess.
Pomelo is there for overall brightness. Per usual Koolada is optional
Been wanting a Tigers Blood vape so i mixed one up using the flavors i had on hand. It was really good but i adjusted the percentages and this is my final version that i have been enjoying alot lately. You can adjust the sweetener and WS-23 to your liking or substitute using other sweeteners or cooling effect flavors. I also gave it a 4 day steep just so the flavors could meld a little. Hope you enjoy.
This is a sweet potato rice pudding inspired by the Haitian and Cuban influences on New Orleans. Is it a stretch thematically? Absolutely. I wanted to do a NOLA inspired recipe but I wanted to stray from what would generally be expected and this is what I came up with. I'm not going to bore you with the details of the trip around the world my mind takes when I brainstorm so here's my flavor notes.
VT Rice Base - Honestly I ordered this FOR this recipe and it just worked. It imparts a sweet sticky rice taste and texture to the whole mix. You get that grainy taste and mouthfeel from rice and a sweet undertone.
CAP Horchata - Sticking with the rice theme and adding a bit of cinnamon and flair to the recipe as a whole. I tried it higher and it gets to be a bit overpowering for me so I settled at 1.5 on this one to just add that touch of cinnamon evocative of fall.
FLV Vanilla Pudding - Brings a creamy mouthfeel to the recipe after a few days steep and knocks off some of the graininess from the Rice Base. Honestly I probably need to bring this down some, but this is more or less my first iteration of this recipe.
FA Coco/TPA Coconut Candy - I wanted to add some coconut to this and this is the combo and percentage I settled on. You may or may not taste it, I get it faintly and it helps add some sweetness to the rice base and brighten the recipe a touch.
HS Pumpkin Pie - yup. this is the "sweet potato" base. It's what I've got so I can't say much about it. Planning on experimenting with other things here in the future.
FA Carmel/FW Butterscotch Ripple - This is my go to combo for a buttery caramel note and it works well here. It adds some darkness and heaviness to the body and gives a buttery undertone. Really helps bring out the pumpkin pie in correlation with the CAP Horchata's cinnamon note.
This is very much a work in progress and a bit of a learning experience as well. Any and all criticism or advice is much appreciated.
Inw Malina Raspberry and TFA Sweet Raspberry make a really nice raspberry base for this recipe. FA Coconut at 2 percent to push the coconut note in the Pur Toasted Coconut Cheesecake (which is an excellent cheesecake). Caps NY Cheesecake and Custard V1 to give some extra body and mouthfeel. Add sweetener to your own preference. i mixed this and tossed it in my steep box but didnt get around to it for 3 weeks. It is very good. If i make any change at all i may push the coconut a tad more. I may order coconut candy or some other sweet coconut for this in the future.
Ive edited this recipe a little....i dropped FA Coconut to 1 percent and added 1 percent of TFA Coconut Candy. I love this version better. It tastes so good, its my current ADV.