Used in 491 recipes at an average of 2.112%.
A Mocha Frappuccino like recipe, very flavorful.
PS1: This is not my recipe I'm just reposting it here to keep track of my batches
PS2: Credit to DIY ELIQUID RECIPES at https://www.youtube.com/watch?v=J8oOIkw7AEg
PS3: The tiramisu can be overpowering, if you find it way too strong or don't like it very much you can mix it at 0.5%
Your scientists were so preoccupied with whether or not they could, they didn’t stop to think if they should...
INW Raspberry is incredibly high here at 3% but it works, this is an in your face raspberry sherbet which to me always popped with flavor. At this percentage it is high but not overwhelming thanks to the creaminess of VBIC and VS.
If you enjoy in your face flavor, mix this, feel free to sub VBIC for whatever your preference lands. Raspberry is the star here and strawberry balances it out with a quick shout out from blueberry wild. Do not recommend subbing FW Blueberry here as blueberry is not the star of this show.
TFA Strawberry can be subbed for ripe if you're looking for a sweeter inhale/exhale experience.
Works well as a SNV but really comes together after a week or two, only gets better with age as the VBIC settles in and pulls it all together.
I thought it was time to Revisit this and get a butterscotch version going. I think it’s oretty good but as always things can and will be improved!
As before we want to start off strong on the custard side of things. So we will be using a French vanilla premium custard and vanillin convo to achieve that. This time around I wanted to use something I’m currently messing around with. “Flavour arts custard premium” personally I don’t really like how eggy this stuff is as a stand-alone custard. Don’t get me wrong it’s good just not what I’m after. But in this recipe it works well and I feel it has more of s rich side that is needed to compliment the butterscotch. TFA french vanilla is used to add that top layer of vanilla and the vanillin is borderline overkill but I like it. Sooo....
Now we get to the cake batter graham cracker combo. And why I use it in my custard’s.....using graham cracker clear and cake batter together adds another ultra rich layer to the original sweet vanilla that can be almost boring after a while in most mixes that I feel should deliver every single time.
My choices for butterscotch were simple for me personally but that is because these are two that I like. If you can think of another from another brand that is similar to butterscotch ripple then please let me know in the comments.
Possible alterations. We could add a little dolce de leche for a more caramel edge at maybe 0.20% and I’d like me your not to fond of the choice of vanilla custard then switch it back to Capella version 1 instead. Now that I think of it I may try a little toasted marshmallow for that extra lip smacking sweetness but we will see.
I hope you crazy geniouses like this as much as I do and well. If you don’t then Stick a dick in your ear and Fuck what you heard!
A single, distraught Mango finds itself being forced into submission by a tribe of rapey pineapples; A solid White Gummy Bear base, paired with CAP Sweet Mango and french vanilla to round it out. TFA Jackfruit is used to complete the holes that CAP Sweet Mango creates. TFA Toasted Marshmallow assists with the mouthfeel and rounding out the overall profile.
Imagine if a cheesecake was less cakey, and made of custard, not mascarpone. So basically not a cheesecake at all. Slop some custard on some graham crackers and you've got the gist.
Bav Cream/Custard Pi/ Vanilla Custard
The aim here is to create a really dense custard base with a slightly eggy nature that all good custards have. The Bav Cream provides that slight eggy nature that I'm looking for, with both custards forming the foundation.
Biscuit/Graham Cracker Clear
This provides a base, a firm foundation and I find that Graham Cracker works nicely with Biscuit to do just this. It may become a little peppery/ginger-y. the steep will tell and percentages will be updated accordingly.
These provide your top-note, the Almond to provide a nutty feel, and the vanilla as a true top-note.
Definitely not a Shake and Vape.
Violet Hops is a take on floral notes, maybe even a bit herbal.
I got some new flavors in to play and i thought these 3 main notes could play well together.
So here we are, smelling a blend of 3 quite opposite flavor profiles but there is a thing in common in all of them.
It's not a flavor combination that fits something you'll find on the store shelves, but to me it is a very interesting mix.
Maybe you want to give it a try, let me know what you think.
Do not, i repeat, do not vape this right after mixing!
You will smell just cold feet!
But after 3 days the magic happens!
FA Violet - floral, slightly herbal, smells purple
FLV Yakima hops - herbal, beer-ish, green leaf flavor
FA Mangosteen - exotic, in the range of pineapple, smells green&yellow
TPA French Vanilla - the glue between the floral top notes and the soft vanilla/yogurt
WF Frozen Yogurt - the bed, the creamy bed, just a touch of tartness, brings the edge in this mix
I repeat once again, please do wait 3 days at least after mixing, this is not a shake and vape!
TPA Bavarian Cream 2.5%
INW Biscuit 1%
INW Cherimoya 0.3%
FA Cookie 1%
FA Honey 0.75%
INW Shisha Gingerbread 1.5%
TPA French Vanilla 2%
INW Vanilla 0.5%
TPA Sweet Tea 2%
INW Shisha Chai 0.5%
Each Batch should steep for a week. After we combine the two batches, we add VG/PG and let it steep for another 10-15 days
Texture is gritty and wet