(B)adly (R)eductive (S)tarburst (T)est
Pink, Yellow, and Orange all at once. Decent balance of sweet, tart, waxy, and thick.
Nothing exotic and pretty damn cheap to put together as well.
Released as part of MixLife #31 about SImple Recipes. Check it out on the youtube. It's the truth.
FW Starburst Type is the same thing as their star candy and will probably have at least 4 more names before they feel like they won't get sued. It's pretty spot on to the taste of a mouthfull of starbursts. It does tend to be a bit citrus heavy and sharp, and it basically has no body to it. TPA Strawberry cranks up the pink a bit, and the maltol helps round the edges off the lemon and orange from FW Starburst. TPA Vanilla Swirl is life, basically. Lends some thickness and waxiness to the body of the starburst, along with contributing a really, really slight creamish vibe. Also, it helps all of the brutal force muting going on here. TPA Marshmallow is basically there to further enhance mouthfeel, sweeten, and join in on the force muting beatdown.
You want sweetener? Knock yourself out. Profile should take it pretty well. I'm cool with the sweetness level already but some people just can't be helped.
Fine-ish off a shake but it really benefits from giving it a couple days to let some the citrus mellow out and the mix develop some texture.
Grilled Peaches, Mascarpone, and Honey.
The FA Perique Black here is measured as a 10% Dilution. Use .025% Perique Black, or .25% of a 10% dilution. It will not go well if you don't use the dilution.
This recipe originally was forced into will by ID10-T, because we bet on PerennialPhilosopher's sensitivity to clove flavors and I lost. This was a punishment. I destroyed it.
This goes out to the circlejerk of pretentious untalented mixers with trash palates. It's a 10 ingredient recipe, using 5 different brands of flavorings. You don't have all of these flavors, and I guarantee you won't find another use for at least the Perique. Buying the smallest available bottles of all of these ingredients would cost you $33.47 on Bull City Flavors. It requires a dilution, and has 6 ingredients used at .5% or less.
This will never be your "ADV." It will taste like hot garbage if you're used to vaping CANDY KINGZ BANGING BLUE SOUR BELTZ. Do not add sweetener to this, it will not go well.
It's okay though, because 99% of people don't actually mix recipes. This is purpose-built to fuel a self-indulgent mental chess match between the people who somehow think they're too talented to answer your questions about where to buy VG in rural Pennsylvania because your mom might learn you vape if you order online.
About 10 revisions went into developing this recipe.
I started out with the grilled peach, because fuck if I was going to try to adjust all the components of this at the same time. I figured I needed a warmer, fleshy peach flavor to try to capture what happens when a peach softens up and sweetens when you cook it. I still go back and forth about where a peach and mango flavor truly intersect, but I figured I'd have much better luck trying to get a juicy warm peach if I just used mango for the base. The FLV mango was always going to be my cooked peach base. I hate CAP Sweet Mango, and that's only been deepening. I didn't want to have those vegetal, overripe notes interacting with the grilling. I figured the FLV Mango was going to give me a heavy, pulpy base and it's essentially lacking strong top notes so peaches just slide right on top of it. I think I initially had it at 1% and it just wasn't juicy and heavy enough. It got bumped up pretty quickly to 2% and stayed there.
The White Peach was basically an attempt to avoid going peach rings or canned peaches with this. I had initially started with JF Honey Peach at around 3% but it was steeping out really candied. I wasn't mad at the sweetness, and was hoping for a two-fer with the honey there... but it was basically peach rings against all the "grilling." I changed it out to FLV Peach by the time I was finalizing the grilled peach component and it was working substantially better. It all went to hell though on the last couple versions when I started fucking around with adding the honey and mascarpone. Not sure if it was the contrast from the mascarpone or the added sweetness from the honey but it was going slightly peach rings on me again. FA White Peach was my attempt at drier, less candied peach top note to pull that mango into a full peach. Seems to have worked okay, and with as much going on here and the added heat and smoke the throat hit didn't seem like much of an issue.
Grilling the damn thing actually wasn't too bad. Black Fire seemed like an obvious thing and it's been at .5% since the first version of the recipe. The liquid amber also seemed obvious to break down some of the peach pectins and get everything all sticky and warm. I want to say this another one that got thrown in at .5% in the first version and hasn't changed. The rest of the grilled note had some help from Kopel. I was bitching about the profile to him before or after a Mixlife show and he suggested Perique and Brown Sugar. The brown sugar thing is a good idea, but pretty inside the box. I threw some in at .25% on like the 4th version of the grilled peach and it helped further cook the entire thing so I kept it there. The perique was fucking genius. It has a pretty strong charred vegetable note to it solo, and it helped add a sharpness and realism to that black fire. 3 versions of this were just dialing back that stuff, it's crazy strong. I initially started at .1% and it was a nightmare. Charred green bell peppers all the way. I made a dilution and then cut the overall percentage back by half to .05%. Better, but still too fucking strong. Finally ended up at .025%, and honestly seems like it might be a bit better dialed back to .02% or maybe even .015%. But it really gives a char to the grilling. It takes the entire thing away from smoked peaches to grilled peaches. The FLV Heat was sort of a last minute addition on the second to last test after the previous version had some issues with separation with everything mixed together. The low percentage of FLV Heat helped to perk those grilled notes back up quite a bit. The grilled note is probably the thing out of the recipe that I'm most excited for. I'm pretty sure it should be applicable to any juicier, thicker fruit. Pineapple seems like a no-brainer, but I'm pysched to give it a shot with plum too. My best experience with a grilled pineapple has been keeping the mango, dropping the peach, and adding 1.5% FLV Pineapple. This grilled base tends to make things taste candied next to it, so I've got some fine tuning to do.
I think it was about 7 versions of just a grilled peach, the mascarpone thing came in later, and it was mostly just trying to not go too cheesy and also not fuck the texture of the vape up entirely. Again, I was bitching about the profile and Shyndo actually came in with the Italian Cream thing. I was already pushing CAP Sweet Cream up too high aiming for that cheesy off note it gets, but it needed more punch to it. Boom Italian Cream. Potent, pretty much perfect mascarpone note. I kept some sweet cream in there for texture and to smooth the vape out, but most of the mascarpone flavor is coming straight from the Italian Cream. I Initially also had some CAP Butter Cream in there in the hopes that the waxiness would kind of stick to the cheese note and provide some separation, but that waxiness was getting too weird so I dropped it.
And the honey. The honey is the part of this that I put the least amount of effort into. I think it was Shyndo that dropped me a link for that Big papaya recipe by Manson where he said it worked like a honey drizzle. Good enough for me, because I wasn't about to add another complex variable to this mix and I didn't have the time to try to re balance it all if I tried to get cute. The second to last version of this had it at .25%. Seemed like it could be stronger, so I cranked it up to .35%. Seems to work about as well I can hope for without digging back into the bones of the recipe and trying to figure out another point of separation for a more discrete honey note.
A Pina Colada with a strong coconut balanced by bright acidity from lime and pineapple, and a light floral touch finish from hibiscus. Sticky sweet and full-flavored.
FA Coconut, TPA Coconut Candy, TPA Coconut Extra
When in doubt, steal from the best and then ruin it. Originally this combination was wholesale lifted from ID10-T's If You Like Pina Coladas, but i've pushed the artificial coconut note up quite a bit. The goal was a strong, assertive coconut that toed the line on straight sunscreen. It's an aggressive coconut note, but I feel like it's balanced well by everything else going on here.
The floral part of the recipe. CAP's hibiscus reminds me of a floral take on the top notes of a pineapple, so I just kind of went with it. 1.5% is enough to make a noticeable difference, but not dominate any of the other flavors in play.
CAP Golden Pineapple, TPA Jackfruit
I wanted a juicier, instead of sharp or realistic take on a pineapple so I went with these two. For all of the canned weirdness, CAP Golden Pineapple is hella juicy, and TPA Jackfruit helps to fill that in further and sweeten the pineapple note up a bit.
A twist of citrus to brighten everything up. I went with INW Lime because it is the best ever for everything. But seriously, I like how sweet and bright it is for beverage type vapes.
FA Oba Oba
Subtle vanilla, cream soda kind of flavor that fits really with the creamy coconut and juicy pineapple. Also helps to give the mix more texture and cut some of the syrupy sweetness.
The cream, as far I'm concerned. Nice and thick but not too sweet or dense. Also helps to tone down some of the acidic brightness from the pineapple and lime.
The inspiration, a work of short fiction:
Her voice cuts through your overfed nap, startling you awake on your plastic poolside lounger.
"Are we doing okay over here?"
Her white hospitality uniform comes into focus against a rich blue sky. She's pretty, but she looks impatient. Her hips are slung to one side, and the pen she's holding in her right hand looks poised to drive itself clear through the notepad she's holding in the left.
Annoyed by your obvious disorientation, she repeats herself subtly slowing down and enunciating each syllable like you may actually be stupid instead of suffering from a mild form of sunstroke and an overzealous attack on the continental breakfast.
"Are we doing okay over here? Can I get you something to drink?"
Her eyes catch yours and, for a second, it doesn't seem to matter that you're here with your family. You manage to stammer out that you'd like a Pina Colada, a decision you instantly regret. You could swear you see a glimmer of derision in her hazel eyes, like she expected more from the overweight, sunburned Adonis sprawled out under a languid tropical sky.
Forcing a smile, she assures you that your drink will be right up as she pivots on her heels and unhurriedly walks back to the budget resort's version of a tiki hut. She looks like a goddess from here, her chestnut hair kicked up by a sweet floral breeze, leaving the smell of hibiscus and suntan lotion in her wake.
She smells like you imagined those girls on the Hawaiian Tropic posters smelled, all sweet flowers and thick coconut. Those posters got you through high school, sulking about whatever JV level heartache laid on you that week by another sweet girl with the good sense to stay away from insecure teenage dickheads.
She's laughing now, with the handsome dirtbag pouring drinks behind the bar. He's graceful, but it's all wasted effort. He grabs the Pina Colada mix in one hand, and the opaque sludge seeps artlessly between the ice filling the blender carafe. The rum comes after that, studiously measured out to the drop in an almost comically small shot glass. A short burst from a blender, a sad looking lime wedge and she's got your drink in hand and walking towards you.
She looks tired. She looks like she's trying to talk herself into coyly smilingly and performing the same disheartening song and dance she does for every middle aged guy beached poolside.
You are just another flabby source of tips, one of the thousands that will appraise her solely as a source of amusement in a comfortably mediocre life.
She gets paid to do this, and she gets tipped extra to offer the escapism of a potential tropical fling to reassert whatever primal masculinity these guys are convinced their 2.3 kids and demanding wives are somehow subverting.
She gets tipped to make you forget about the way you cried when your wife finally accepted your marriage proposal, when you felt like all of that loneliness from years of chasing women who only tolerated you was blasted away by your wife's kind eyes and honest enthusiasm for spending her life with you.
She gets tipped to make your forget about that day in the hospital when your first daughter was born, and the wonderment of how someone so grievously flawed, petty, and small could help produce something so heartbreakingly beautiful.
It's the service industry. It's escapism.
It's a transaction, and now she wants to conclude it.
She wants your room number, but it's just somewhere to charge the drink.
You tip the three bucks you have left in your wallet, hidden under a wadded white towel at the side of your increasingly uncomfortable plastic recliner. The transaction ends, she turns to go, and you take a sip while you luxuriate in the scent of her suntan lotion and the hibiscus carried on the gentle breeze. It's not a great drink, but you can't beat the view.
A full RY4 and cinnamon roll mix, with a delicate blueberry accent. A simple mix, but the complexity here punches above it's weight.
TPA RY4 Double- Used here for it's strong caramel and subtle smokiness. It's a tobacco for people that don't think they like tobaccos. That's part of the inspiration for this juice. I wanted to demonstrate the versatility of RY4 as a mixer and how it can add interest to fairly basic bakery mixes. It's not a bulldozer of a flavor, so 4% puts it front and center, but still allows for the rest of the ingredients to shine.
FW Cinnamon Roll- The body of the mix. Deeper, full bready notes and rich bakery cinnamon. The bread helps to add body and fullness to the mix, while the cinnamon works well with the spice notes from the tobacco in the RY4. 3% is enough to support the RY4 without overwhelming it.
FW Blueberry- A subtle fruit accent to the deeper, darker flavors in the juice. 3.5% adds some delicate blueberry accents and sweetness, without overwhelming any other component or turning into a candy blueberry flavor.
FA Vienna Cream- Just a little help to smooth out the entire mix. I needed a cream that wasn't too moist, fluffy, or rich. Vienna Cream at 1.5% fits the bill well here, softening up the juice without adding too much of it's own character.
This really needs at least a 3 day steep to let the acetone character of Vienna Cream mellow out. It's best after a week steep, as everything starts to really blend and come together. You're left with a balanced juice, with a strong, driving, flavor but enough interest in the tobacco and blueberry accents to keep you coming back for more.
You may need this more than you think you do.
Developed for www.ejuicemakers.com using the "First 25" basket of concentrates.
A cherry cheese danish, or the mighty " Loup de Fromage à la Cerise." Another application of the Dogma danish base goaded into existence by the also mighty ID10-T.
This recipe has three main components:
1) The Dogma base. Used here with .25% AP to make the base breadier and nuttier. It kills some of your S&V layering, but it's useful to make a base that'll hold up to fruit flavors. Also with the INW Marzipan bumped from .5 to 1% to bolster the...
2) The cherry: Cherry flavors are kind of terrible in general. I've yet to find one that gives a good, solid body that doesn't also taste like inhaling cheap plastic or gasoline fumes. So we are building a cherry from scratch. The increased INW Marzipan adds some almond extract bordering on cherry kind of flavor. I've also used FA Apricot to contribute some jammy, relatively neutral stone-fruit body to back up the cherry top notes. We have INW Cherries for the top notes. While this is a good flavor, I find it really thin and top-heavy with a strange bit of dryness that limits the utility of the flavor. And finally another dual use flavor, FA Vanilla Tahity. Tahity has some almond milk / extract kind of notes that really help to hammer home the bakery cherry edge from the marzipan. It also helps to sweeten and fluff out....
3) The Cream Cheese Icing: Achieved here mostly through LA Cream Cheese Icing. It does kind of mix into and sweeten the base, but enough sits in the top notes to pull off a cream cheese icing. It's used a little high compared to rest of the recipe, but I wanted that cream cheese tang to really come through. The sweeteness and body from the Vanilla Tahity furthers help to give some texture and sweetness to that icing note.
Extra special next level stuff: Add like 1-2 drops of FLV Brie Cheese per 30ml. It's not life-changing enough to really recommend going out and buying a fairly difficult flavor just for the effect, but if you have it already it adds some more realism and tang to that cream cheese without mucking with anything else.
And there it is, again 10 concentrates (11 if you're feeling bold) is a lot for a recipe, but 5 of those are from the original Dogma base and available from Bull City Flavors in a pack that is scientifically proven to make you irresistible to any and all genders you're interested in being irresistible to.
In terms of steeping, this one actually needs a bit of time. I feel like 3 days gives all of the disparate notes we are using for cherries to come together, the icing to firm up, and the danish base to really solidify.
A blueberry cinnamon danish, using my Dogma danish base.
By adding some Acetyl Pyrazine to the base Dogma danish, you turn a flaky, light, layered almond danish into a heavier, breadier, danish base. I then added a variation of @EdibleMalfunction 's blueberry holy trinity and a dash of FLV Rich Cinnamon. It's quite a bit fuller than Dogma solo, and those blueberries do a great job of tasting like a baked in part of the pastry.
Still 100% S&V certified, although if you let the AP settle in for a couple days the danish base gets a little more solid.
It's 10 ingredients, yes. But 5 of those ingredients are currently available RIGHT HERE from Bull City Flavors in one super convenient and dare I say, sexy, package.
It's a danish, with a marzipan filling, light icing, and slivered almonds. My 100% S&V take on a bakery ADV.
FA Catalan Cream- This concentrate really does pull the recipe together. It adds a bit of creaminess, to keep the pastry from reading as too dry. It also lends a subtle spice note to the entire vape, with a hint of bakery cinnamon and nutmeg. The vanilla helps to build the base for the icing.
FA Hazelnut- Not a creamy flavor, more like nearly raw unshelled hazelnuts. It's a strong concentrate, but at .25% it brings in just enough flavor and texture to simulate actual slivered almonds.
INW Marzipan- The almond paste filling for the pastry. Sweet, heavy with that almond-extract bordering on cherry flavor. The sweetness here, even at .5%, is enough to carry over and work with the catalan cream and zeppola to create a light icing for the danish.
FW Whiskey- This adds some warmth to the vape, reinforcing the bakery aspect. The oak notes help to bolster the spices from the catalan cream.
FA Zeppola- Fairly light at .75%, but with enough powdered sugar on top to sweeten up that icing as well as provide a lighter pastry base.
And that's it. I feel like this addresses some of the issues I've had with bakery vapes. It's balanced, letting each component do it's work without turning muddled or cloying.
I went with "Dogma" in reference to the Dogme 95 rules for filmmaking. 1. They're danish and I didn't have a better name, and 2. I think in developing this recipe I finally internalized the fact that I've become some kind of weird jerk when it comes to the way I think mixing should work. I'm the Lars Von Trier of the mixing game.