Used in 319 recipes at an average of 0.707%.
When I saw this picture I envisioned a nice summer poolside drink.
Cranberry juice with Tea and Brandy for an afternoon refreshing mixed drink, infused with strawberry oranges and lemons.
FA Lemon Sicily and FA Bergamot for the realistic citric aspect
FA Black Tea with a touch of FLV Red Tea for the steeped tea leaves aspect
TFA Cramberry Sauce with TFA Strawberry for the juice part of the cocktail.
FA Brandy for the light yet dry boosy aspect.
INW Cactus and FA polar blast for the refreshing effect.
Sweetener to mimic the syrupy taste of concentrated fruit juice.
This was a nightmare to create! Aperol Spritz is a very famous italian cocktail based on Aperol bitter, champagne and sparkling water. Of course the star of the show is the Aperol with it's orange and aromatic herbs in it. The champagne in this cocktail it's mainly the stage where Aperol will act.
In order to create the right orange mix I tried really a lot of them in the market, but at the end, not a coincidence IMHO, the italians oranges of FA( FA orange and FA tanger) where the most similar to the orange flavor of Aperol.
I tried a lot of herbs too, but all they would distract the nose. So I started searching for bitter notes and of course I found the FA bitter wizard, but it has an off note in it, so I searched for other flavors with a bitter in it to pair with FA bitter wizard. At the end the best answer was FA bergamot in order to remain in citrus area and get a bitter note to pair to FA bitter wizard.
But the very fascinating and strange thing in Aperol Spritz is the combination of bitter and sweet. Of course I used a bit of CAP super sweet, but a bit of vanillin was really necessary here to give a sweet contrast to the recipe.
For champagne I used TPA champagne both for calm down the cost of this recipe with something cheap and because this is not a bully wine flavor like others.
At the end I worried about how to give a sparkling esperience to this recipe. I watched a lot of Noted episode in youtube to find inspiration and at the end the answer came from @ID10T and his endorcement of VT fizzy sherbet.
Now guys I really ask you from the bottom of my heart to review this recipe in order to give me a partial compensation for all this work on it.
Imagine if you mixed Brandy, Triple Sec, Blackcurrant syrup and then threw in a splash of Bourbon for good measure. This is what it would taste like. Take a walk on the darker side of life and give this a try. This gives you a delicious stiff drink without that pesky hangover the next day.
I used the Bergamot and Blood Orange to create a Triple Sec profile. It may not be exact but it was the ratio that I was happy with. If you do not like the taste of orange zest you may want to notch the Bergamot back a bit. The Dulce De Leche adds depth and sweetness to the fruits as well as mouth feel which is also why I added a splash of Sweet Cream. IMO a good hard liquor coats your mouth and lingers on the tongue. I am trying to recreate that texture. The Oak Wood is simply to add that "top shelf" cask aged taste to the Bourbon. If you do not have the Oak Wood you could get by without it but it really does pair well with the other flavors that I have used here. This tastes best after 24 hours and its optimal window is 1-2 weeks. After that the warm boozy notes tend to fade and the creamy caramels start to take over too much. So if you want to let it steep try cutting the Sweet Cream and Dulce De Leche in half.
This does not really need extra sweetener but I did try it with some Sugar Daddy Vanilla at 0.4% and it worked nicely. The photo was found on Google images.
2nd mix I'm sending in for August's mixers club entry.
Since I started DIY, I've been chasing my white whale which is cloning Adirondack Vapor's McKinley. I got their approval on reddit to try and clone it even! It's not so much a latte as chai tea with a tiny dash of cream/milk from what I can recall. Notes of tea, spice, and cream. CAP Chai Latte is definitively the chai that they use. I've tried to combine it with everything else -- Custards, the tried and true creams, bakeries, horchata, lemons, etc. I fell down the rabbit hole of making the mix perpetually more complex over time and I'm taking this chance to bring it back to basics and rebuild the mix from the ground up.
To me, McKinley is so thick its almost juicy and I often found myself almost choking on the thickness of the vape even at just 70/30. Something in there is giving it a really really dense mouthfeel, but its not eggy like a custard. So I'm opting to try TFA's FV Deluxe for its malty, acetyl goodness. FA Catalan Cream for its spice and citrus notes here, which compliment CAP Chai Tea's natural spice and citrus note as well. FA Honey is there to give it some of that sticky sweetness, and some of the slightly vegetal/floral properties that clover honey has. This was a last minute addition and may be on the chopping block for flavors to remove/replace in this recipe, but when I thought about that thick mouthfeel and mouth-coating sweetness of McKinley, Honey seemed to fit the bill perfectly and I don't know why I didn't consider it sooner.
This isn't the end result by any means, but hopefully it's a good jumping off point to work with after I get some feedback from the group!
Changes: Dropped FA Honey from 0.75 -> 0.25. The longer it steeped, the more the FA Honey ruled over the mix. Ended up being chai flavored honey. FA Honey at 0.75 is fucking awesome if you want a sticky goopy clover honey flavor, with the pollen-y mouthfeel to match! But not what I wanted in this mix.
If you love Galago by Twelve Monkeys you should check this one out.
I combined FLV Lychee with FA Grape Concord cuz it was the closest I could get to Galago.
I added .25% of FA's Bergamot to bend the Lychee flavor a little bit and make it less overpowering to the Grape.
I threw a little bit of LA Tart and Sour in it to help the grape come forward.
Super Sweet is optional and I like it at .25%. If you wonna get closer to the Galago juice you might wonna bump it up to .50%
I'm mixing for a few years now. Most of my mixes are based on premium juice profiles.
My recipes are remixes and not clones. In my attempts to remix these juices I'm always trying to make
it as good as, or even better than the commercial juice without the loads of sweetener these companies throw in.
Give it a try and enjoy................
While I am putting this up for the contest this is an untested recipe. Okay for the flavor-pro-year-of-mixing challenge week 19 - my take on a drink that has gin in it - which I don't like gin so I'm swaping that for my take on vodka which is made up of hops/moscato (not really very vodka-like but I couldn't find my black tea darnit) - then the drink has peach, an orange cordial, basil, lemon juice and soda (I'm using a combo of champagne, cream soda and orange cream but in small amounts). Off the shake it tastes alcohol-y but not very peachy or orange-y - I think it needs a steep. Or maybe more peach and orange LOL - we'll see.
Week 9 Challenge - dedicated to Emily - I am new to this game so I don't know her nickname but I think everyone knows who she is. I don't have sugar cone or waffle cone which she has been mentioning alot lately or at least in shows where I've seen her. Churro is my best next go to for a different kind of bakery.
This tastes great shake and vape - I hope it holds up to some steeping. I thought churro with orange and cream sounded good so I went for it and added a floral dash to it - straight away it's not obvious but the bergamot you can taste right off the bat even at such a small percentage and it adds a nice extra bitter-sweetness somehow. If you want something sweeter than this you could definitely bump up the super sweet. The biscuit is silverline but I don't see that here.