Great champagne, fake-ish orange. Feels like an orange sparkling wine beverage you'd buy in a can, rather than a mimosa.
Used in 141 recipes at an average of 2.552%.
Setup: Recoil w/ flavor barrel, Dual 12 wrap 24g 3.5mm SS316 @.31 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: Vape Train Blood Orange Champagne, 1%, 4% and 8%, 60/40 VG/PG base, Steeped 17 days.
Flavor Description: Great champagne, fake-ish orange. Feels like an orange sparkling wine beverage you'd buy in a can, rather than a mimosa.
The champagne here works really well. It has some fairly convincing effervescence, more so than FW Pink Champagne and probably pushing up against FLV Root Beer in the fizz arms race. Definitely tastes light and sparkling. I'm actually getting some of that mineral twinge you get from champagne that isn't straight prosecco. Light, but accurate, kind of booziness here. Doesn't go the sour acidic route like TPA Champagne.
The blood orange here isn't all that realistic. It feels like a flatter, almost candy blood orange flavor instead of a tarter actual citrus. Does taste like the blood variety of orange flavor though, with a light bitterness to it offsetting at least a bit of that candied body. That blood orange bitterness plays really nicely with that light mineral note from the champagne base. I'm not getting any real zest or heavy waxy notes. The orange here feels like a slightly more bitter version of FA Blood Orange.
That sweeter orange weighs down some of the etherealness of the fizzy champagne base, but overall it still has a pretty solid sparkle to it. Ends up feeling just a bit on the sweet side for a realistic champagne, but nothing too sticky or cloying.
Off-Flavors: Artificial rather than realistic blood orange flavor.
Throat Hit: Light? I mean, it has a bit of bite but nothing really explicitly harsh. Hit seems to fit with the profile.
Percentage testing:At 1%, I'm not getting much out of this. Light texture, light mineral tang from the champagne, and a bit of thin bitter orange.
At 4%, this is actually pretty well balanced. Light, fizzy texture. Sweet blood orange flavor, starting to taste a bit candied but not too cloying.
At 8%, nothing really tastes offensive based on the profile, but I feel like that blood orange is maybe getting too sweet and candied and is steamrolling that champagne base. That blood orange bitterness is also getting a bit aggressive and throaty.
Vape Train suggests using this at 2-5% in a mix, or 5-9% standalone. That sounds fine. Just based on these tests, I'd probably be around 7% as a solo flavor, 5% for a cocktail application where both the orange and champagne are going to work for you, and maybe 2-3% where you're mostly trying to grab the texture and some orange.
Uses & Pairings: Cocktails, basically.
You could the easy route, march in lock step with ID10-T and pair it up with FLV Morning Mimosa like in his "1-2-3 Sparkling Mimosa." Congratulations mixers, he beat us all to the low hanging fruit. But we can go deeper.
If you want to stay on the brunch theme, you could probably cover up some of that pronounced oranginess with a heavier peach flavor like JF Honey Peach or FLV Peach and get yourself a perfectly serviceable bellini. It's going to be sweet, but brunch and all.
I don't think you'll be able to mix around the orange, but you have some cocktail options where it can be slipped in fairly unobtrusively. You want to do a French 75? The orange in here could be bent toward a more generic citrus with some extra lemon. I'd say the cognac version would probably work a bit better, but this should work just fine with the gin version. I'd even say you could do a classic champagne cocktail and just don't call attention to the fact you're using orange instead of lemon. Add some INW Shisha Punch and you're set to go.
Still not odd enough? I think the fizz in here could make a fairly effective cocktail texturizer, giving a thinner body to some pretty traditionally heavy and not really liquid-like alcohol flavors, especially with a light touch of cooling. That champagne flavor isn't too aggressive and will be pretty easily masked by more aggressive and darker liquor flavors. Plus, a boatload of stuff uses orange liqueurs like Curacao, Grand Marnier, or even just chunks of oranges.
Does your old fashioned taste like an old fashioned hard candy? Lighten and brighten it up with some of this mess.
You want to go big and try to get a workable sazerac-esque cocktail with a spin like a Millionare? Try some of this.
It's also pretty good solo if you're into that sort of thing.
Second Opinions: Noted literally just did an episode on Oranges. At 3:40, the mighty ID10-T has some notes on this one. Selected excerpts: "They ruined an amazing champagne flavor by adding blood orange flavor to it." "It's yummy, it's not bad." "super accurate champagne flavor" "not actual orange juice" "generic store brand 0 calorie sparkling water (type of orange)" ... and just for the record I'm pretty sure I coined the FLV Prison Wine term. Fite me.
Here's the product page. Their description: "bubbly champagne flavour with a dash of blood orange. This is a fantastic unique flavour profile to lead the way into beverage and alcohol styled e-liquid recipes. This flavours versatile to use, and lends a champagne like mouthfeel note that’s infused by a clean subtle citrus note from the blood orange. Great for making cocktail type recipes or adding depth to existing fruit or ejuice recipes. This flavour pairs well alcohol flavours such as vodka and almost every type of fruit and even candy recipes."
Maintained by: ceedee
This mix is based on a fall cocktail I recently came across https://jellytoastblog.com/cranberry-apple-cider-cocktail/ that looked really tasty for this time of year. I did not want a darker cider with alot of heavy spice like a mulled cider. I wanted a brighter crisp apple forward cocktail which I think I was able to achieve here .
Most cider flavors are a darker apple note often with spices - which I really did not want ; so the combination of INW two apples and WF Thai apple create a really bright crisp full apple flavor. Molinberry apple cider is a a lighter brighter cider which worked as the predominate cider note int his mix . The mint is light for me me and adds a bit of coolness in this mix, and is less noticeable as it steeps but I happen to enjoy that cooling in this mix
The sweet citrus of the blood orange and the tartness of the cranberry are nice accents notes to this predominate apple forward mix
The geingerale and golden syrup create some darker sweet ginger base notes for this mix with out distracting too much for the brightness of the mix.
Since this is based on a vodka cocktail I used VT russian vodka for the booze top note
SWEETNER: I added .5% of cap to help lift the apple notes a bit
So I love when you are having a dicussion on flavors and spontanously a recipie pops into your head . @Freshepies and I were talking about a SA grapfruit cream and this mix developed as we were talking So I finally had a chance to mix it .
On the inhale you get a sweet honesysuckle vanilla cupcake with notes of blood organge citrus at the finish
This is a light profile that works well on an RDA tested on a reload S rda at 55 watts with an .15 alien coil
The anglefood and vanilla cupcake create the body of the for this mix - angel food cake is a fantastic flavor but needs a little support as can get lost in a mix. vanilla cupake works for that buttery darker vanilla forsting note and adds some body to the cake part of the mix.
Honeysuckle well i just love it - it adds a lovey sweetness that just acccents the fruits
Blood organge champlage is a light bright blood oragnge top note and the grapefruit cream is a creamy slightly vanilla grapefruit note that supports the citrus tart notes in this mix and sits in the middle
Tahitian vanilla is a lighter brighter vanilla to help fill out that vanilla through the mix
Add sweetner to your liking although I do not think it is needed ..I would use FLV sweetness .50 if you wan tto bring out some of the sweeter fruit notes
A orange champagne with bright red berries.
The blood orange gives some nice orange depth to the champagne, and the sour lemon lifts all the ingredients to a more forward bright taste. I didn’t had that in, in my first versions, but I felt like something was missing, and the lemon did exactly what I was hoping.
The pink panther is the “secret” ingredient here. It’s got such a good Blackcurrant, red berries taste, that just blends nicely in.
I think I got it pretty well balanced with a sweet orange champagne inhale and a red berrie exhale. And at the end you get the Blackcurrant. Totally yummy imo.
Tested on Citadel rda, fused Clapton coil, 0.22 at 40w👍😉
I am not a super cool guy, so the 0.1 ws23 is mainly there to add some fizz, and I do think that it fits the profile with some coolness, so feel free to bump it up to 0.25 or 0.5. Wouldn’t recommend any higher than that, but that is for every profile. Over 0.5 is just to much man!😊
We did the Metal show this Saturday on Fresh's YouTube Channel and I wanted to create something that was red, weird and metal !
VT Blood Orange Champagne/WF Sour Ball Candy = A weird but red orange soda/energy drink base.
WF Sour Watermelon Candy/FLV Wild Melon = for a strong but rounder watermelon that shines.
VT Grapefruit/FW Ruby Red Grapefruit = VT Grapefruit is syrupy and works to clash with the watermelon. FW Ruby Red Grapefruit is is just that, red and it works well with the blood orange of the soda.
CAP Lemon Lime = The magic thing that binds all these flavors together and make them work as a profile.
Extra = You can add some WS-23 if you so wish, or some FA Polar. This will also benefit from some good old mint if you like that kind of thing.
Enjoy, be queer and rock on !
[Photo Credit : Writers: Matt Miner & GWAR’s Matt Maguire ; Artists: Jonathan Brandon Sawyer, GWAR’s Matt Maguire, GWAR’s Bob Gorman, Scott Wygmans ; Colorists: Marissa Louise, Doug Garbark, Hank Jones, John Bailey ; Letterer/Designer: Taylor Esposito ; Publisher: Dynamite Entertainment]
I love vaping orange soda, and I've enjoyed enough of it to form my own ideas for improving the popular recipes. I combined the elements I liked from both Fantastic and Funta, then tweaked the balance and added my own ideas to the mix to create a "full-spectrum" orange soda I can call my own.
The Orange layer:
FW Blood Orange provides a delicious blood orange flavor with a slight "orange peel" zest. (FA Blood Orange will work here as well, but I slightly prefer the "zestier" FW version-- use whichever you like). Shisha Orange adds more sweet, bright, syrupy orange notes to the mix, with the two combining into a full and candy-like orange.
The Tangerine layer:
FA Mandarin provides a realistic tangerine base, with CAP Sweet Tangerine adding some sweet notes to the high end. Compared to Fantastic and Funta, the tangerine in this soda is fuller and more prominent, adding more sweetness and less acidity to the "orange spectrum".
The soda layer:
VT Blood Orange Champagne and VT Fizzy Sherbet at low percentages combine into a pleasant citrus fizz, without the alcoholic or lemon-lime notes of higher values. CAP Jelly candy adds some body and nudges the overall orange flavor in a sweeter and more candy-like direction.
TFA Strawberry helps blend the orange flavors.
TFA Dragonfruit provides emulsification, and extends the life of the juice.
INW Prickly Pear is used for a citrusy cactus-like juiciness modifier. INW Cactus will work as a substitute if you don't have it, it's just not quite as citrusy.
Adjust to taste:
OoO Powdered sugar serves as a citrusy sweetener that also calms down and smooths any harsh topnotes. If you don’t have it, substitute your sweetener of choice.
WS-23 at 1% is ice cold without excessive brainfreeze-- adjust to taste and tolerance.
I hope you enjoy the Sunmist on these hot summer days!
Vaping something that actually tastes like beer would be gross. This is more of a collaborative interpretive dance inspired by a cold glass of Ruby Red Ale. Notes of hops, raspberry, grapefruit, blood orange, and frothy suds dance on your tastebuds.
Very much a work in progress, but after two revisions, this is getting pretty tasty and hitting most of the right notes.
The first version wasn't tasting "red" enough or fizzy enough. It couldn't quite decide what kind of ale it was..
Version 2 added raspberries, WS-23 to make it cool, and bumped the blood orange champagne up to 4% for more effervescence. Unfortunately it also picked up some cheap wine notes. Just a touch of Vanilla Swirl muted a harsh topnote and made the whole thing a bit smoother.
Version 3 dropped the blood orange champagne back to 2% and added fizzy sherbet to restore the bubbly quality.
Thanks to eyemakepizza and isuamadog, whose idea i remixed into this recipe and whose feedback made it better.
What a lovely little recipe not harsh and i have days i cant put it down #GIVEITAGO let me know what you think if you tweek it and like it better also let me know so i can try your vwrsion TOGETHER WE DISCOVER!!!
Cap 27 BEARS Nice gummy candy qith texture and a slight pineapple taste this can be civered pretty easily but will add brightness to other flavors as well
VT PINEAPPLE JUICE Tart and sweet pineapple taste i let this mix sit fir almost two months and the pineapple did fade slightly but is still very present
VT BLOOD ORANGE CHAMPAGNE Used here to support and brighten the pineapple
VT RASPBERRY JAM Used to add some additional gummy and jelly texture
CAP SUPER SWEET Add to taste
So once I tasted the Bubble Bruit wine I had to do something with it and a Bellini immediately came to mind. On the inhale I get light peach dry white wine that transitions to a sweet syrup ginger note . This is a well balanced mix I am really enjoying , there is a bit of throat hit for the first 3 days or so..
Tested n the relaod RDA S at 55 - 60 watts
Blood orange champagne and Bubble winecreate the wine base for this mix. Bubble wine has a light booze note if used above 1.5% that is support by the blood orange that has a booze note. The bruit wine is dry but does have a light sweetness from an apple grape note that I am picking up
ginger peach has a creamy body to it that helps fill in the middle of this mix and adds body. it also helps support that ginger on the back end along with the gingerbread, The ginger bread is more of a ginger syrup in this mix then a bread note at this percent ( note I wanted a prominent ginger note - this may not be for every one , if so drop the cap gingerbread to .75% - 1.00%)
Golden syrup is to add that syrup note and adds some body as well
Lemon and lemon sour help to have the peach pop front and adds some tartness to contrast to sweeter flavors, also helps to add that drying effect of a dry wine