If any of you haven't tried it, I highly suggest it. [French Quarter by Geography] (http://www.geographyejuice.com/) I haven't been as lucky to try the others, but based on this one and the other descriptions they provide I'd say they're a good idea to look into. (Recipe at the bottom for those who just want to get straight to it.)
The description from them: > Step into New Orleans whenever you want with this tasty desert.
> A Fluffy Fresh Fried Beignet with Powdered Sugar.
Now, how do we get there?
CAP - Sugar Cookie. I'm very, very convinced this is whats in their mix. I've tried it with Frosted Donut, Cake Batter, Glazed Doughnut, and plenty of others. Sugar Cookie blends the right type of sweetness with a dough/cake base without being way too cakey/spiced. The french beignet part of this doesn't have a whole lot of spices in it.
FA - Meringue, this is your quintessential glazing/sugar/sweetener without using full on additives. Its light, clean, crisp, and balances out the next two parts...
FA - Joy. Of course, Joy. The closest I came without using joy used a mixture of TPA Frosted Donut and CAP Glazed Doughnut. But Joy provides a sweet, almost bready note. You'll notice its actually a higher percentage then whats usually used. If I were to continue this, I'd probably lower the Joy and start looking for alternatives. This also combines with the Meringue to give the powdered sugar taste.
INW - Biscuit. Of course, why would I not? Its buttery, fried, delicious. Really, this is probably the biggest thing that needs swapping/omitting if you were to continue developing the clone. Its heavy, and this is the most distracting part when compared to the original. However, its not "bad" by any means. This is just the part that takes it away from being a super close clone.
Without further ado. Here's my recipe.
French Quarter clone-
- CAP - Sugar Cookie - 5%
- FA - Joy - 2%
- FA - Meringue - 2%
- INW - Biscuit - .75%
Of course, feel free to leave comments/suggestions below or head on over to [my recipe post on ELR.] (http://e-liquid-recipes.com/recipe/310150/Geography+-+French+Quarter+clone)
EDIT - But you want more!? This pairs FANTASTICALLY with fruits. Especially fruits that pair well with FA Liquid Amber. Try adding FA White Peach, with FLV Peach and Liquid Amber for roasted peaches. Want strawberry? Mix CAP Sweet Strawberry and TPA Strawberry. Apples? By golly FA Fuji and FA Liquid Amber do wonders here.
This looks really good. A little high on the Joy from what I've tested, but it probably works well here. Thanks!
I pulled a lot of help from this. I never originally would have tried it that high. But Joy does something magical with Meringue at higher percentages. The powdered sugar REALLY comes through.
Couple questions. Will Lemon Meringue work? And is this a shake and vape and/or how long is enough steeping?
Looks delicious, mixed some up now! How has your steeping progress been?
Had to come back and comment, this is wonderful! I've already went through 3 15ml batches, one plain, another with 1.5% White Peach + .3% Liquid Amber, and a third with 2% Fuji + 0.5% INW Rapberry + .5% Liquid amber. All very delicious!
Glad to see you tried the fruit mixes. :) Thank you for the feedback!
This was an interesting one for me. I mixed it up a couple weeks back, could have been closer to the time this was initially posted...... shake and vape then nearly poured it out, blah! (Joy) It's been sitting in my cabinet since.
A friend of mine, my son, and I were sitting around having some drinks. My Friend starts routing through my cabinet, "I need juice" sarcasm and friendly banter ensue. He finds this bottle and I remember it's taste, so I tell him to go ahead and have at it. A few minutes later he asks if I can make him more??? My son agreed. It turned out great.
I mixed a larger batch last night (drunk mixing....) I may offload some and try some fruit with it. I don't have any Liquid Amber but that apple-raspberry sounds good.
Thanks for the recipe.