Super simple recipe.
If you don't have OSDIY Lucky Shot get it - it's delicious! When I tasted it I immediately thought it was everything WF Butter Pecan Pie was missing. A bakery type crust and some dark gooey-ness. Lucky Shot is basically a one shot and already pretty complex, so I wanted to keep the mix simple. I've been looking to make a bourbon pecan recipe for a while and TFA Kentucky Bourbon fits so well in this mix.
This recipe is easy to alter the percentages and customise to your own tastes.
Give it at least 3 days steep.
If you mix it I hope you enjoy it!
This is yummy. The OOO Butter Pecan** really brings out the authentic Butter Pecan taste in the Wonder Flavours Butter Pecan Pie. The Vape Train Golden Syrup is adding that dark sweetness this pie needs. FA Jamaican Rum, this flavor is a classic, a rum, that is not really boozy, but offers a nice spicy rum taste. And OOO Pie Crust, not much to say, except this adds the perfect pastry pie crust.
blackcurrant backed up by a sweet honeydew.
Cap sweet currant is the main flavour for our blackcurrant.
FW blackberry to add a slightly candy note.
Fa blackcurrant is purely here to bend the sweet currant into more of a darker flavour.
Tpa honeydew II is alot easier to work with than tpa honeydew.
At 1.5 its sits in the background but blends beautifully with the blackcurrant.
Cap super sweet, just because I like that little extra sweetness
Vape the rainbow.. I have been trying different iterations of this profile and finally have one that I am really enjoying. It's not quite finished but as is it's refreshing, candied, and lightly sweet (add some sweetener or bump up the wf chews candy a bit for a sweeter vape) . This is a shake and vape but a day or two rounds it out as well as allowing the chewy candy center to break through.
Very simple cereal mix, made for myself never intending to release but I follow a rule (I always make a 60ml to test, if I vape the whole lot and make more then I release it)
The lemon is strong, but you get some orange and a touch of lime, after it’s steeped it becomes a bit more balanced, still predominant old-school premium cereal juice vibe which I know some of you like. Fruit circles at 10% might seem a lot but it works (especially if you’re a fan of the concentrate to begin with) FA milk because it’s the best, French vanilla to give the milk a little panache and finally a bit of crispy wafer to boost the cereal note.
Sweetener totally subjective but does help the overall profile.
If you like this recipe and what I do then please rate and review accordingly.
Based on this recipe
Recently got hold of VT Persian Lime and totally fell in love. It’s everything a lime should be and nothing it shouldn’t. This is just an attempt at building around it as a primary note. I’m using it as the central flavour in a lime curd.
FA Meringue and TFA Toasted Marshmallow make a pretty convincing Pavlova base.
VT Persian Lime, LB VIC and INW Custard make up our lime curd.
The rest is really up to you. I added very small amounts of Mango, Raspberry, Blueberry, Blackberry and Strawberry for the topping, but feel free to mess with this if you don’t have these specific flavours.
Just keep them at very low percentages, to prevent them from stomping all over the pavlova and lime curd base.
IYSLPC = If You STILL Like Piña Coladas
Went into this hoping to improve on my old Piña Colada recipe from June 2016, which many people seemed to enjoy. Turned out to be a tougher job than anticipated, especially in balancing the pineapple and coconut. I think I succeeded, especially if you think that cold things should be cold. I definitely succeeded in making something just as good, with fewer ingredients. Here’s a little rundown of the whats and whys and why nots:
WF Coconut Custard - This is a poorly named concentrate. I don’t get any custard from it. Just a thick, smooth heavy cream with a little built-in coconut that doesn’t taste like suntan oil. The coconut tastes halfway between the coconut in Coco Lopez and the coconut in Malibu rum, but is light and needs another coconut to not get buried, which is where a touch of FA Coconut comes in. That more natural coconut flavor boosts the coconut and pulls it more in the coconut cream direction. FA Coconut is one of the few ingredients carried over from the original recipe. Why not TFA Coconut and TFA Coconut Candy? Well, for one thing, TFA Coconut is one that few people have. They’d sub TFA Coconut Extra and ruin it with suntan oil unless they’re making a large batch or using a dilution, since the original recipe used it at only 0.5% and I think Extra is about four times more potent. And it’s unnecessary thanks to WF Coconut Custard. TFA Coconut Candy has coconut flavor similar to WF Coconut Custard and it is creamy but wasn’t creamy enough for the original recipe, so I used FA Cream Fresh in that one. FLV Cream would have been better or at least easier, but I didn’t have that at the time and kept having to create version after version to force Cream Fresh to do what I wanted it to do. WF Coconut Custard is creamy enough by itself, eliminating the need for both Coconut Candy or any additional cream flavors.
FA Jamaican Special - Another carryover from the original recipe, at the same %.. It leaves me with the impression that there was some dark but unspiced rum in there, and that’s all I needed it to do. But why not VT Light Rum, you love VT Light Rum?! Because WS-23, that’s why. I do love the authentic booziness of VT Light Rum but it just doesn’t work for me with the WS-23 - it causes a weird clash of warm and cool. If you don’t care about “cold things should be cold,” or you care more about “cocktails should be boozy AF,” this would be the one thing I’d recommend subbing here. Sub VT Light Rum for WS-23 at the same amount. That’ll get you your booze without hurting the recipe. Personally, it always bothered me that I could not get cooling to work with the original recipe. Piña Colada is supposed to be frozen, dammit. But I could not get Koolada or Polar Blast to work with it. Koolada had a cardboardy off note and they both ate into the creaminess of the coconut something fierce. By front-loading the cooling using WS-23, I could finally freeze this sucker without sacrificing my coconut cream on the altar of coolant.
INW Pineapple - The third carryover, dropped down from 5.5% to 3% to get the pineapple-coconut balance right. I looked at this one differently than before. The original recipe was eventually built around INW Pineapple, which is so thin it required support from two other pineapples to put a good amount of pineapple meat on those bones and hold up against all that coconuttiness without things getting weird. But this time INW Pineapple is the one in the backup role. I thought VT Sugarloaf Pineapple might even be able to do it alone, but it imparted a strange lemony flavor when I tried to push it hard enough to balance properly. INW Pineapple makes a clean backup to bring the pineapple forward without any BS. VT Sugarloaf is the main reason why this recipe is better than the original that I worked so hard on so long ago. I think it makes the difference between a piña colada blended with fresh island pineapple and piña colada made from canned juice. It tastes fresher and more refreshing and has a dense base that gets down into that coconut. After testing 14 other pineapples, I never even bothered trying to use any of them pineapples until I reached for INW Pineapple to back it up. Even if you don’t care to try this recipe, get this flavor. I could easily be the difference between success and failure for whatever you’re trying to do with pineapple, as long as you don’t mind a short steep to get rid of a little metallic off-note that it has off a fresh shake.
Sweetener. Unnecessary here. Add some if you must, but try it without first.
Cover art by @mlNikon!
Sweet Marshmallow ice cream with buttery clusters of cereal treats.
It's like cereal milk ice cream turned up to 11, has a thick buttery Vanilla marahmallow ice cream mouthfill with a soft a fluffy aftertaste, filled with grainy notes of rice krispies.
FW VBIC + TPA Vanilla Custard + TPA Marahmallow :
This is our fluffy Marshmallow Ice cream.
FW Vbic is just a fluffy vanilla cream, not much of an ice cream per se, and here comes pretty handy to turn it to a marshmallow ice cream.
TPA Vanilla Custard adds butter, and thickness while TPA Marshmallow contributes with sweetness, stickiness and gives the marshmallow flavour.
TPA Rice Crunchies + FA Pazzo Burlone:
Rice Crunchies are just Rice grainy cereal flavour from them we dont get much more ,but this gets even better with the addition of FA Pazzo Burlone, this one adds some extra bakery, milky notes that make an OK recipe turn into something really good.
Super sweet: with 0.5% and having marshmallow is enough but i use 0.75% as i want this heavy sweet taste like commercial juice has. Feel free to choose but marshmallow treat ice cream? This should be really sweet..