This isn't really meant to mimic anything, it's just supposed to be delicious. If you must give it a "profile," I suppose we could call it a spiced pear torte with butterscotch cream sauce.
As soon as I tried his pear trinity I knew I wanted to try transplanting it to a different base, not that DAAPled Pears wasn't already perfect, but just to see how it might work as a plug-and-play. I took out Foment's cream base, which I hear is also super portable, and replaced it with the pair of CAP bakeries I used for Titanic. However, after steeping and trying it, it seemed to have a hole in it. I stared at that hole until right shape to fill it came to mind, and that shape was FW Butt Rip.
Alright, so, that name probably isn't the most appetizing, but it beat the alternative, Kumsicle. It's a kumquat creamsicle!
We have this hippy grocery store in my town. Smells like patchouli in there. They sell all the vegan/gluten-free/non-GMO/organic/fair trade/$1 from the purchase of this $6 candy bar goes to saving the rainforest type of stuff. Mine has organic vegan versions of creamsicle bars in the freezer section. Blueberry, Raspberry, and of course Orange, the most common flavor of creamsicle by far. The inside is, of course, dairy-free and instead filled with a vanilla-flavored coconut-based cream. I just thought it was weird that they had such basic flavors, in a place where almost everything is some sort of acai, goji, whatever weird fruit they found growing high in the Andes mountains of Peru this week. It seemed like kumquat would be a great flavor for a hippy creamsicle, so here that is.
I borrowed heavily from Jenn W's Loco Unicorn recipe, which you can see reflected in the combination of coconuts and choice of vanilla. I figured that would work well with WF Kumquat as it worked with her CAP Sweet Tangerine, and it does. The VT Sweet Cream really drives home the rich whipped creamy filling as it blends well with the coconuts and vanilla.
The trouble with WF Kumquat is it needs more of that tart peel note, I used INW Lemon Mix for that. I also tried a version with VT Orange Marmalade for the peel, but it annihilated the separation I was looking for between the fruit and cream. INW Lemon Mix stays on top.
I know it's supposed to be a popsicle, but I fell out of the cold things should be cold camp on this one. I didn't want either the citrusy top note or the creamy coconutty filling to get stomped on by it. You could try adding coolant if you want to, just don't hold me responsible for the result.
Years ago, after trying someone's Honey Pearry remix (Pear, Honeydew, some Strawberry) and tweaking it to my liking, one of the first things I wanted to do was make a mango version. Unfortunately for me, that was before FLV Mango and other great mango flavors even existed, and my attempts were so bad I had to give up and settle for a peach version. I've finally revisited that old desire, and making a juicy, sweet honeydew/pear with a nice mango top note proved easy thanks to the combination of FLV Mango and VT Shisha Mango. The INW Prickly Pear makes it extra juicy while enhancing both the pear and melon aspects.
It's that old Honey Pearry by the Vapor Chef profile - honeydew and pear with a hint of strawberry, with some new twists.
TFA Honeydew is already outrageously juicy, and I've enjoyed recipes that use INW Cactus to make it even juicier. But if you do that, you have to deal with the taste of INW Cactus. Enter the new INW Prickly Pear. It's almost as juicy as Cactus. I don't think it actually tastes like prickly pear fruit, though it might if mixed with something like CAP Sweet Guava. But, I digress. It really tastes like some kind of juicy, sweet apple/melon blend. Which makes it a perfect complement for honeydew/pear. Next, cooling. The Honeydew-Pear pairing was already a fantastic summer juice because it's so juicy and refreshing, but I never thought to add cooling to it back in the day because Koolada/Polar Blast never seemed like it would be a good fit. Add some WS-23, though... wow.
A long time ago (2016, which is like decades in vaping/mixing years), I tried to make a pear recipe that captured my favorite type of pear, the Nashi pear or Asian apple-pear. I did the best I could with the ingredients I had at time. Here it is again, a little better. I've not eaten one of these pears in some time, but this is closer to what I remember. Here's what I used and why.
WF Ripe Pear is the foundation this whole thing is built on. I used TFA Pear before but it's really too sharp and strong to easily bend into one of these sweet and mild juicy delights. WF Ripe Pear is softer and sweeter but still has the body. FA Pear makes it juicy. A touch of TFA Honeysuckle gives it just the right kind of sweet florality, it's that lovely speckled skin of the apple-pear and part of the sugary juice at the same time. I used JF Fuji instead of the FA Fuji to get the appleyness right this time - the old recipe used FA Fuji but that kinda spicy skin too much and it was way too sharp. I smoothed it out with TFA Marshmallow before, but that pulled it off target a bit. Tasting the old recipe again, I get a hint of vanilla and creamiess from the marshmallow that just doesn't belong. Adding a bit of Marshmallow to sweeten, smooth over, and fill out things is so 2016, anyway. Just use better ingredients to begin with and you won't need to do that. JF being softer and not having that hard apple skin eliminated the need for all that mess.
CAP Kiwi is a terrible kiwi flavor. Don't buy it to mix this, it's not worth it. It's not offensive, it doesn't even really even taste like a kiwi. But it's very sweet and just a touch of it makes this taste more like the the Nashi pear than the Ethyl Maltol I used to try to blend with Honeysuckle to get the flavor right four years ago. I'm pleased to have finally found a use for the stuff, and if you have it already, maybe you will be too.
This is not a boldly flavored recipe. It's not meant to be. It's aping a fruit that has a pleasant mild flavor and is meant to be an ADV that doesn't stress the palate with intensity. I'll make a blow-your-face off recipe next, maybe.
Welcome to Canada! Right over here is our favorite pub, the Woozy Moose. Hockey is on 24/7, except on Boxing Day. They only serve Labatt beer, but they've got 35 different flavors of maple syrup on tap. And over here is the Silky Beaver, the neighbourhood Canadian ballet, or as you folks might call it, the strip club. It's all above board, the ladies who work there make a decent wage and get free healthcare just like everyone else, but feel free to toss them a toonie or loonie for a job well done! And then, everything else is just ice: icicles, snow, and a big frozen lake. Throw on your best flannel, light up your legal cannabis, and mix this ode to the maple leaf, the proud and majestic moose, the Royal Canadian Mounted police, a bunch of hosers going ice fishing, hot tubs filled with sticky hairy men, and polite, apologetic sex.
TLDR: Made a Strap-On (Strawberry-Apple-Watermelon) out of Canada-based Wonder Flavours for all you hat people and it is delicious lung candy. Sorry.
I didn't bother trying this with the WF Strawberry Gummy Candy or WF Baked Strawberry. I was afraid the Gummy one would be weird with Thai Apple and the baked one would be weird with the Sour Watermelon Candy. The Juicy Strawberry, I thought, would fit with them both, and it tastes like I thought right this time. This is only V2 - the first one had a little too much watermelon at 4%, but at 3% is better balanced and still plenty of flavor. This does not need sucralose. I could be wrong, but I'm pretty sure the Sour Watermelon Candy already has some in it, and regardless, the recipe is candy sweet without it. Kinda tastes like a Capri Sun that doesn't exist, but should.
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!
All my recipes could be better. For Mixers' Club's "a season for new beginnings," theme back in January, I went all the way back to the beginning and tried make an improved version of my very first recipe to post on ATF, a ridiculously over-complicated attempt to make a key lime custard bar with almond-coconut-graham crust that used 13 ingredients. Embarrassing. Here's the same profile tasting even better with just five ingredients. The first several attempts to drag that recipe four years into the future weren't quite right, but after months of very intermittent tinkering finally hit upon a combination I found delightful.
Named after the way I've spend a few too many New Years.
Coconut haters, don't be scared. It does not taste like coconut. The idea of harnessing a small amount of Lorann's take on Pina Colada to give this blue raspberry the unique richness of a ring pop was the last thing AlfredPudding gave me before he gave up vaping and mixing to go dress up in tactical gear to set farm animals free or whatever he's doing now. I just finally got around to putting the finishing touches on it and tweaking the concentrations for maximum nostalgia-trip authenticity. I don't think you could sub either of the berries or the pina colada and get similar results. But for the little bit of hard candy sheen the FW Hard Candy puts on it, if you don't have that but do happen to have TFA Apple Candy, 0.75% of that should do.
Does not need sweetener. Plenty of that with the WF Sour Blue Raspberry Candy.
Want some tunes to listen to while enjoying this? I might put together an "AlfredPudding left us" playlist.
That's it at the moment, but I'm open to suggestions on what to add to it.
Pink Guava... milk? Yes. The assignment was to take one of two colors - pink or blue - and add them to milk.
Love that Pink Guava, especially that bit of tropical funk on it. Pink plus stank = Pank. With some Hibiscus - which also tastes pink to me - to bridge the wide gap between grapefruity pank and thick moo juice. None of the usual recipe development here. The first version tasted exactly the way I wanted it to and I couldn't think of a way to improvement. Maybe you can?