Yeah.

That's right, it's back, and it's better than ever. So I had been wanting to remix Drunken Pears for months now, but I could never really pull the trigger on buying more flavours, because you know, spending money when you're broke kinda just feels bad. But I needed to restock some supplies so I could mix up some shit for a buddy, so I figured, lets do it, finally.

Simple backstory is that I mixed up Drunken Pears about a year ago I think, and it was the recipe that sort of got me on the map as a mixer. It's how I met /u/Vurve and why I became confident in my recipes. I always loved this, and it seemed very popular among the community. Then I tried "fixing" it a couple months later, and ended up making it worse and running out of my TPA Kentucky Bourbon in the process. I stopped with it. It went through a bunch of revisions, and everything felt like I was just getting further away from the mark. So I gave up. It was good. Whatever.

Well I finally got some new shit, and I decided to actually make it better with my year of amassed knowledge of mixing. So here it is, drunk3n_pe4rs, the new version. And I promise you, it's B A N G I N.

drunk3n_pe4rs ATF Recipe Link

• FA Pear at 3.25%
• TPA Pear at 0.5%
• TPA Kentucky Bourbon at 2.5%
• CAP Cinnamon Danish Swirl at 1.5%
• TPA Vanilla Bean Ice Cream at 1.25%
• HS French Vanilla Ice Cream at 0.25%
• TPA Brown Sugar at 1.5%
• TPA Toasted Marshmallow at 1%
• FA Meringue at 0.5%

So lets get into what I changed, and how it works, shall we?

FA Pear / TPA Pear - so obviously the FA Pear is the obvious answer to getting that delicious pear flavour in the recipe. FA's option is just so tart, bright, and juicy, but it needs help to be more complex and dimensional. Here is where I added FA Fuji in previous attempts. While that DID work, I feel that TPA Pear works better. TPA's option just has this realistic, earthy, slightly browned note that helps add an additional layer of realism to the fruit notes.

TPA Kentucky Bourbon - so this doesn't necessarily add the most in your face and potent bourbon flavour, but it does work best for this particular recipe. You get some lovely warmth from this concentrate, sort of like the inverse of something like Koolada. On top of this, you do get some of that dark oaky flavour out of this concentrate. But the most successful thing is the mouth/throat feel. It gives just the right amount of hit, like you actually had just taken a shot of bourbon. It just works.

TPA VBIC / HS FVIC - all of the shouts out to /u/Vurve for fucking constantly pestering me to pick up the Hangsen French Vanilla Ice Cream. This shit is definitely going into my other ice cream recipes. It's so perfect and potent. Even here, it's presence is noticeable at 0.25% and it adds so much to the TPA VBIC. Obviously we need an ice cream element in this, since the actual real life counterpart of the recipe is an ice cream dessert. HS FVIC adds some buttery thickness to the TPA VBIC, while also cutting into that greasy bullshit that TPA's ice cream is notorious for having. Just trust me. Get HS French Vanilla Ice Cream and fall in love with it.

CAP Cinnamon Danish Swirl - now, y'all probably know I hate this flavour thanks to the Beginner Blending contest, but this recipe was my first time using it and falling in love with it, so I left it in for nostalgic purpose. It plays very nicely with the pears to add some of that sauteed/baked pear flavour you need in this recipe. The CDS adds that bakery element, and the cinnamon plays well to give the pears some dark sweetness.

TPA Brown Sugar / TPA Toasted Marshmallow / FA Meringue - the brown sugar is obvious, here to help create that brown sugar and bourbon sauce that I use in the original dessert. However, I always felt like TPA Brown Sugar was hella weak. It always needs help to really shine. Enter TPA Toasted Marshmallow. This little fucker adds a lovely touch of that toasty burnt sugar note, while mainly adding some inherent sweetness. Try this percentage combination if you're looking for brown sugar notes, they work so well together. Finally, FA Meringue to just boost all of the concentrates in general. It adds malty sweetness to the ice creams. Adds sugary notes to the fruits and helps separate them from the mess of cream. It's just a great concentrate for most recipes.

Steep time - this new version is even more delicious as a shake and vape than the last. But let it steep for a week and the ice creams get thick as fuck, the fruits meld together a lot nicer with the creams, and the bakery notes round out to just create this fucking gooey mass of deliciousness. Let it sit. You'll be happy you did.

Well, that's it. I'm not gonna say anything else about it except that I'm so fucking proud of this recipe and I'm glad I decided to revisit it. Mix it up and let me know what you think.

As always, stay fucking evil.