All The Flavors is offering a PRE ORDER of a new type of subscription - a curated box of awesome flavors we choose by working with the community every month. Some familiar standards and some hard to get, some old, some new. Inspired by community involvement and regular communication. Let's make the Awesome Box what we all want it to be!
Tied to a set of monthly recipes and a contest to see who's the best flavorist in the bunch. Includes an All The Flavors Pro membership, vendor discounts, rare flavor samples, concentrates by notable mixers and other special offers. Every month, it's something different.
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.
A S&V dark chocolate and raspberry milkshake. With valentines day coming up, this is a darker play on a sweetheart shake. The original is a bit of a sugar bomb, especially with the whipped cream on top. I wanted to really push that dark chocolate to front, and bring in a fruit syrup that was tarter and darker than the original cherry.
CAP Vanilla Bean Ice Cream- The ice cream base for the milkshake. I needed some fairly rich ice cream, both to hit the profile and to help carry the drier FA Cocoa. I've went with CAP because TFA's VBIC has that black pepper note and some dryness that needs to steep out. 3% was enough to get a fuller, richer ice cream flavor without getting too dense.
TFA Bavarian Cream- Thicker cream notes, heavy body, and most importantly works as a S&V. At 2%, without steeping, that nutty off-flavor works as a stand-in for the malty notes you'd expect from a milkshake. The volume and sweetness gives you some of what you'd get from using a separate marshmallow concentrate or a whipped cream to top the shake.
FA Cocoa- Dark cocoa powder that works as a S&V. 1.25% gives a punch of dark chocolate. The richness of the milkshake base fills the cocoa out and works to counteract any of the chalky texture you get can get from a drier chocolate concentrate.
FW Razzleberry- Bright, syrupy, raspberry with just a bit of darker blackberry flavor. Almost a "maraschino" raspberry flavor, Not floral, so works well without a steep. Stands in for a raspberry syrup added into the milkshake before blending.
And that's it. My S&V milkshake. Like all the other rounds, the true challenge here is in the restrictions. I felt like the S&V restriction was the biggest design challenge, although keeping a full milkshake flavor down to 4 concentrates also presents some issues. It was all about watching out for those unsteeped off-notes from dairy concentrates, while trying to build that milkshake base as simply as possible so I had some space to create an engaging flavor.
I mixed at 70% VG / 30% PG, with 1.5mg nic, but follow your heart. Works fine at 60/40.
Originally submitted to and workshopped in the Reddit Mixer's Club.
A pretty straightforward take on a French 75 cocktail. Just brandy, champagne, and a lemon twist. Legend has it the cocktail was developed during World War I at the New York Bar in Paris. It was named after the 75mm cannons that France was using against the hun, presumably because it got you fairly well wrekt. The drink itself is usually chilled but I think the brandy note here is nice and toasty. If you ever stumble across one of these in real life it'll definitely warm you up at some point before you black out.
FA Brandy, FA Liquid Amber-
The base spirit here is Brandy, so I've went with FA Brandy. I like it quite a bit, it's a fairly deep flavor, with some booziness and deep grape/raisin/fig kind of fermented fruit notes. This being a cocktail, the Liquid Amber is here to just further booze this up. At .25% it just reinforces the fermented character of the Brandy.
FW Pink Champagne-
I've used FW Pink Champagne because I think it gives the clearest carbonation out of any of the sparkling wine type concentrates. 2.5% is relatively weak for this, but it does bring out some nice sparkle and some mineral notes. Pink Champagne has a definite grape juice tinge to it, but that seems to work okay if your base spirit is also grape based.
JF Juicy Lemon, FA Aurora-
Our citrus twist. Both used down low to avoid making a brandy lemonade out of the entire thing. Juicy Lemon is fairly sweet, and works a little bit like a triple sec here, while the aurora has some fresher peel notes and reinforces the carbonation.
Just a touch to bring that chilled cocktail mouth effect. I like it relatively low, but this can obviously be adjusted to taste.
The king of all chewy candy, the semi-elusive Mango Hi-Chew. The candy itself is just as much about texture as flavor, as it manages to be the sweet spot between something juicy and sweet like a starburst and chewy and substantial like taffy. I tried to replicate that at best as I could in vape form.
The fruit flavor here comes primarily from CAP Sweet Mango. The concentrate has a really soft, almost buttery overripe kind of mango quality that manages to be thick enough it's almost chewy. It's lacking most of the brightness and acidity you expect from a mango flavor, and it gets super weird at higher percentages so I had to build my juice around the level of mango flavor I could get without dragging up all those buttery earth notes that CAP Sweet Mango can get when it's overdone.
In my experience, peach and mango candy flavors are fairly similar, and I've used a a small percentage of a juicy peach to add some spark to the sweet mango without making it taste like a peach candy. CAP Juicy Peach has slightly less throat hit than TFA, and adds some of the acid and wetness to match the actual fruit flavor in the hi-chew. Still fairly potent, and even .25% brings up some throat-hit issues that I had to address.
CAP Marshmallow is foremost a textual element in here. I want some fluffyness and volume to the juice, helping it hit that taffy kind of mouthfeel. I think 2% gave me a nice volume without muting out that mango or bringing in too much vanilla.
TFA Whipped Cream is an accommodation for the contest format, and used mostly as an emulsifier for that mango and marshmallow. It does a lot work here, keeping the throat hit from the peach under control, dulling some of the more ripe notes from the mango, and pulling down some of the dry sugar and vanilla notes from the marshmallow further into the juice while adding to the thicker mouthfeel. Triacetin is a helluva drug, and it ends up being pretty vital for the shake and vape part of the contest.
It's a candy, so I think some sweetener is definitely a fit for the profile. I've gone with 1% of TFA Sweetener, because I wanted some of the inherent ethyl maltol sweetness for the mango note here, as well as the heavier, sugary sucralose to sort of force the juice onto your palate and further deaden the sharp edges on the peach and marshmallow.
I mixed this at 70%VG and 1.5mg nicotine, just because I felt like the higher pg was accentuating the weird notes in the sweet mango, but it's not a night or day difference in terms of flavor over 60%VG.
A ripe golden delicious apple. Juicy, warm golden delicious apple flesh with a light peel note on the tail end.
TPA Quince- Used for the juicy apple/pear volume of the fruit. The spicier top notes help reinforce the lingering peel.
INW Cherimoya- A sweaty overripe tropical banana flavor, used to convey the ripeness and the warmth of an apple that's just barely on the cusp of being overripe. Adds some creaminess to the overall mix, keeping the juiciness of the Quince and Cactus from reading like straight apple juice.
INW Cactus- Used primarily for the wetness and to keep the vape pleasant. At this percentage, smooths the throat hit from the cherimoya and quince. Any green aloe notes push toward to back end of the exhale and bolster the peel. A bit recognizable S&V, it calms down and homogenizes well overnight.
Rich whiskey with ripe juicy berries and a light but complex chocolate finish.
Everyone got into manly vapes. This is sort of manly, right? The FLV Bourbon starts you off with a hit of charred oak, the FA Whisky brings smooth volume to the booze and then you've got dark juicy berries and a subtle chocolate finish. Give it a week to steep, though. There's a lot of fermented and sharp flavors that have to come together.
The FLV Lemograss bridges the whisky, berries, and chocolate... but it's an oddball flavor at a low percentage and probably isn't vital. I use HS Australian Chocolate, but it can be subbed for a relatively low percentage of any of your favorite darker chocolate or even coffee concentrates. The White Chocolate is there for sweetness and body, but you could probably sub for anything fluffy and creamy. Cap Vanilla Whipped Cream? Sure. TFA Bavarian Cream? Why the fuck not. I'd say the FLV Bourbon is essential, although you might be able to get by with some FA Oakwood.
From @Queuetue : I find boston rounds to be the very best bottles for mixing and temporary storage. I use them for my VG and PG as well as on the scale while I'm making a mix. With a top that's easy to fill, easy to cap and with minimal access to air, I keep a bunch on hand for unflavored base, or whatever project I may be up to for handy, quick access.
The tip is small enough to use with most top-fill RTAs or RDAs as well.