Used in 32 recipes at an average of 1.31%.
"THE LAST DRAGON"
Based on Jamaican Sorrel Drink(which I make weekly!), this spicy & cool drink was only fitting to honor the exquisiteness of our beloved Drogon.
These are all the ingredients of the delicious & unique Christmas-time Jamaican Sorrel Drink.
Traditional Jamaican Sorrel uses actual Jamaican Sorrel(their native hibiscus) which can be purchased in any shop that sells Jamaican products. There is very little difference in flavor between American & Jamaican hibiscus in my opinion. The American type is much easier and cheaper to get ahold of.
Occasionally, I will add about 1/8 cup of Jamaican Rhum to mine(also traditional in Jamaican culture). I did not add it here, because frankly-I add so little that I can barely even taste it(I've never really enjoyed the effects of alcohol).
In the real life recipe that I will include after all my notes, I include rum measurement.
FLV LIME WEDGE is the ONLY freshly 'chopped' lime flavoring that compares to the real thing. Lime Cold Pressed, etc., does NOT mimic the taste of fresh chopped lime with these particular concentrates. Sorry. This flavoring is potent as hell, so one 15ml(or 10ml) bottle will likely last you at least a year!
CAP HIBISCUS was the only match for the flavor of dried Hibiscus buds that I usually order from Nuts(dot)com. I am only mentioning that site because it's the best bargain if you want to make the real life recipe. I've tried all other concentrates and they were pretty nasty here.
For my cracked pimento(called 'allspice' here in the States), I utilized CAP PUMPKIN PIE SPICE. TFA's version didn't even compare. I also buy my whole pimentos from Nuts(dot)com and crack them myself. Our powdered allspice in the supermarkets is pitiful in comparison.
I used only 1 drop of **FLV RICH CINNAMON per 20-30ml eliquid here. You don't want it to overpower anything...but you definitely want it flexing its' muscle.
VT GINGER ROOT is the key to getting this just right. In the real drink, I use anywhere from 1/4-1/3 cup of fresh peeled ginger root(depending on how much bite I want my sorrel to have). VT's version of Ginger Root is the most accurate. I even went as far as purchasing NF's ginger to try out(it was very close...but not a perfect fit & had an indescribable off note when mixed with these specific concentrates). And again...if you are making the real life recipe below? Powdered Ginger from your spice rack will not work. At all. Just don't do it.
WS-23 is not listed in the above recipe but was used at 2 drops per 20-30ml eliquid.
FLV SWEETNESS was used at a high 1.25% to mimic the sugar syrup added to sorrel drink.
STEEP:SNV-3 DAYS(I usually SNV it)
As always, I humbly ask that you don't produce this for commercial gain, as it was shared in good faith. And if you like this please rate it. Your ratings are the only way us mixers know if we are doing a good job or not. Thanks so much & enjoy!
I will include the recipe for this delicious drink below for anyone that wants to try it out. With the real drink, the longer you steep-the stronger the hibiscus flavor. I usually steep mine anywhere from 4 hours to 24 hours(it depends on my level of patience!).
Jamaican Sorrel Drink:
•2 cups Dried Hibiscus Flowers
•1 finely chopped peeled fresh lime(I pulse mine in a food processor)
•1/4-1/3 cup fresh ginger(peeled), chopped fine(I pulse with a food processor)
•1 1/2 to 2 teaspoons of cinnamon sugar or 1 cinnamon stick
•4-6 Cracked Pimento(I usually place between paper towels and give them one good whack with a hammer. You dont want them crushed, like allspice powder--you just want to crack them open. These babies are potent).
•2 cups white sugar.
•2 cups of water
•10 cups water
•a fine sieve
•OPTIONAL: 1/8-1/4 cup Jamaican Rhum
Place dried hibiscus flowers, ginger, lime, cinnamon sugar & allspice in large bowl or large pot & set aside.
In one small pot, bring 2 cups of water & 2 cups of sugar to a boil and remove from heat. Allow this to cool. It will be a thick sugar syrup.
In large pot, bring 10 cups of water to a boil. Pour over hibiscus flower mixture and allow to steep at least 4 hours(if steeping overnight, place in refrigerator).
After steeped to your preference, stir sugar syrup(this is also when I add my rum) into mixture. Final mixture must be run through a fine sieve before being poured into a 1 gallon pitcher and chilled. A regular strainer will not work. If you can't wait until your sorrel drink gets cold(like me), serve over ice. I generally make mine at night, so I can enjoy a glass over ice before bed, knowing that by morning, my pitcher in the fridge will be perfectly chilled with no need of added ice cubes.
Trust me...you have never tried any drink like this. It is highly addictive!!
An attempt at a ginger rum lime drink built around TPA Ginger Ale. Not the best way to go since ginger ale has a heavy vanilla cream going on that is not hidden at this high a percentage. It's good, but a cleaner ginger drink built around FLV Ginger is probably in the future... until then, here is a solid balanced drink that gives you an excuse to use your Gingers
This is my take on a fruit lassi . Lassi is a blend of yogurt, water, spices and sometimes fruit; served cold.
VT yoghurt base at higher percentages can give you a some tang which works as a nice contrast to the mango
FLV mango as a single mango will be able to stand up to the yogurt and the coconut and provides an authentic mango when added to creams
FLV Milk and honey provide some darker sweet base notes to contrast the vibrant top notes of the mago and tang of the yogurt
FLV sweet coconut holds down the middle of the recipe and helps bridge the darker notes and top notes
VT macadamia nut and ginger provide some accent notes for the finish similar to the tumeric or cardamon that is used in a traditional mago lassi
VT sorbet has a slight citrus note along with some cooling that is perfect for this mix to give the impression of a chilled beverage
LOOKING for a group to learn about mixing your own juice check out these groups and youtube channels
And yet again the weather calls for snow this weekend - I am so wanting warm weather and nothing says summer to me like an ice tea blended juice beverages. So this is my take on one of my favorites. A Rooibos, Ginger, fruit and mint Iced Tea. Rooibos is not actually a tea leaf but an herb native to South Africa and when harvested and dried can be brewed into a reddish-brown herbal infusion. Some of the flavors that you can get from it are sweet, woody, grassy, vanilla, floral, geranium, honey, herbal and caramel
I used the Red tea from FLV for the Roobios tea base. That is what I get from the red tea a pretty accurate Roobios tea.
FLV hibiscus, brings the fruit and the tea together and adds a slight citrus note to this mix.
Then I wanted to add some bright fruit top notes to infuse with the tea. - FA white peach and VT shisha peach - which is a pretty solid full ripe yellow peach. . (A dash of lemon/ lemonade is also a nice addition but at a very low percent)
The ginger is a nice spcie / earthy base note .
The golden syrup provides that sweet honey mouth feel.
The dash of artic mint provides that hint of mint with cooling on the exhale barely noticeable.
Sweetner if you want - I like a sweet tea
This benefits from a steep for these flavors to blend together to make a fruit tea infusion beverage 5 - 7 days