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Tipsy is blend of "Coconut Rum Cake and Bread Pudding covered with a nice warm toasty glaze" Vanilla cupcake and Vanilla pudding make an amazing cake base that provides all the butter notes and vanilla notes to create a Tortuga rum cake. The combination of FA Jamaican Rum, FLV Bourbon and FLV Sweet Coconut provides the delicious Malibu Rum note in this mix. Bread pudding is creamy and warm and thick and that's where the crème brûlée comes in to add all those creamy eggy notes with hints of toasted topping. I helped out the sweetness and added extra cream and toasted notes with a bit of toasted marshmallow.. Marzipan is a big player here don't be fooled by its small percentage it is used to tie in the coconut, the cream and the booze into one final delicious creamy boozy desert blend.
COPYRIGHT: This recipe is the property of Juicefairy and has been released without a license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| CAP | Vanilla Cupcake | 3 | |
| FLV | Bourbon | 0.5 | |
| FLV | Sweet Coconut | 1 | |
| FLV | Vanilla Pudding | 1.5 | |
| FA | Jamaica Special (jamaica Rhum) | 1.75 | |
| FA | Marzipan | 0.5 | |
| INW | Creme Brulee (yc) | 2 | |
| TPA | Toasted Marshmallow | 0.75 | |
| Conditioning Time: 10 Days Total Flavor: | 11% | ||