Happy April, ya'll! Thanks to the everyone who joined in last week's Flavor of The Week discussion about Blackcurrant flavors.
As always, the purpose of this thread is to gather the community to explore a flavor and its many uses. And it's also to have FUN!
Post recipes containing this week's Flavor of the Week, as the star or in a supporting role, with or without development notes. Talk about other people's recipes that use it. Compare and contrast different manufacturers' versions of the FOTW. Ask for help using that flavor in general or to achieve something specific, offer advice, brainstorm ideas, consider substitutions, suggest pairings... really anything at all as long as it's on topic.
This week's flavor is: Apricot
Past FOTW posts can be found here
Prepare yourselves, next week's FOTW will be: Papaya
The week after that will be: Pistachio
The week after that will be: Puddings
The week after that will be: Walnut
The week after that will be: Cinnamon
The week after that will be: Oddball Berries (Huckleberry, Boysenberry, Lingonberry, Saskatoon, Acai, Goji)
The week after that will be: Shisha.... INW Shisha everything. How to use them, when to use them, best recipes with shisha flavors.
The week after that will be: Dulce De Leche
The week after that will be: Grape
The week after that will be: Oats/Grains
The week after that will be: Frostings/Icings
The week after that will be: Waffles
The week after that will be: Bubblegum
The week after that will be: Melon
The week after that will be: Florals
The week after that will be: Blue Raspberry
The week after that will be: Soda/Pop/Cola/Coke
The week after that will be: Amaretto
The week after that will be: Slushy (courtesy of /u/Tiptup300: Slushy in general. A thick crushed ice drink. Includes Red Slushy, Blue Slushy as in Blue Raspberry, Coke Slushy, Frappes. Snow Cones.)
The week after that will be: Pandoro & Panetonne
The week after that will be: Pumpkin
The week after that will be: Pancakes
The week after that will be: ??? You tell me. Please take this opportunity to suggest one that interests you (or send me a PM to do that). Otherwise I'm going have to resort to picking one of these from /u/tranceinate: paprika, parfait, pastry, pesto, pickle, potato, praline, pretzel, pulled pork, pizza, pie, pie crust, pie filling, peppers, plantain. And from /u/Turbonatorcharged: Butter Chicken, French baguette.
Apritch
- Apricot (FW) 1,40%
- Apricot (CAP) 3,80%
- Lemon Meringue Pie (CAP) 4,00%
- Strawberry Shisha (INW) 2,50%
- Butterscotch (FW) 3,00%
- Maple (FW) 1,00%
While experimenting with FW Apricot, I've decided to throw something sweet and fruity, like a fresh creamy dessert. First I've got with FW Apricot - the real gem of the story - I've found this flavouring to be quite powerful yet it can't bring the apricot-y goodness all by itself, it gives fleshy and sun-dried apricot notes to compliment the second part of the apricot ensemble - CAP Apricot.
CAP version of the FOTW is a fresh and light one, little bit of the pulp, little bit of the kernel, with a feeling of an underripe apricot, including the skin part.
While whole ordeal seems to be too bland, when I've mixed those two, INW Strawberry Shisha comes into play - giving the apricot a sweet body with a fruity support note - right percentage was the key, 2% was too low - not enough sweetness and >3% - too much, Shisha started to dominate over.
Then I've decided to morph this apricot fruity blended smoothie into a creamy dark caramel glazed dessert. At first, I threw in CAP Lemon Meringue Pie (v1) which gave the mix creamy body, complimenting the Shisha, while retaining freshness which benefits the apricot. I've used 4% so cream will be pretty pronounced and don't worry - lemon part of it already merged with the fruit base, as Lemon Meringue Pie always does with fruits, as I've found.
Final chord will be a FW Butterscotch for the caramel syrup to pour over the blend, 3% shall suffice, because I must push through the cream to get the thick caramel part out and Butterscotch's heavy creamy notes will combine pretty nicely with Lemon Meringue Pie creams.
But the real diamond, which I've discovered on 6th revision was the little addition of the FW Maple - at 1%, not more. A very touchy, this one. Can make your recipe taste like a maple barrel pretty fast. But at this combo and at this percentage - it adds just the right dark and thick finish to the butterscotch and it gives apricots a baked feel, so they start to gain more sweetness and are fully opening.
I'd recommend steeping this for 10 days min. 14 days will be best - as I did mine.
Kicking it off with some Apricot links:
/u/Concreteriver's FA Apricot Flavor Review
Deleted user's beef with FA Apricot
Tileboss87's Love Affair with Apricot
RockyMountainEcigs' recipe with SC Apricot
Skiddlzninja's Nana Cream with TFA Apricot
Loads of discussion and speculation about Apricot flavors in DIY EJuice's currently running, first-ever, super awesome monthly clone challenge!!!
ATF Recipes using TFA Apricot. I bought TFA Apricot specifically to make the one by /u/Philosaphucker and have no regrets.
ATF Recipes using FA Apricot. I got FA Apricot in the ATF Awesome Box and looking forward to using it to mix up Cherry Cheese Wolf and /u/NotCharlesManson's perfectly named Notorious in the very near future.
ATF Recipes using CAP Apricot. Not much there but hopefully it'll grow by at least one soon enough. This flavor just arrived in my mailbox yesterday and the very next thing I shake up (along with single flavor tests of it, of course) is probably going to be my first attempt at a clone of Blue Dot's Titan. It'll probably be way off, but you gotta start somewhere.
Two ATF recipes using INW Apricots, one inspired by the Monthly Clone Challenge.
Let's talk Apricot!
Wrap it up, guys. ID10-T covered everything.
What? No! That was just the appetizer!
how does fa apricot and tfa apricot compare?
My experience with FA's version is very limited but it lines up pretty well with ConcreteRiver's flavor review. Could be an invaluable addition to recipe. Sweet, juicy, with a little soft body to it as well. Could be that thing you need to perfect any recipe, especially any stone fruit recipe (there are some mangoes I'm excited to try it with). I don't think it would perform all that well as the main apricot in an apricot-centric profile because of its unassertive nature. TFA on the other hand, is quite assertive, though it also works as an enhancer to other fruits at a very low %. It tastes unmistakably like apricot and is sweet but also has a nice tartness to it. I think it also has kind of a sticky, jammy feel, like apricot jam.
Well I might as well make this one available for public consumption as well, then!
Edit: And this as well because I love you all.
Neato, thanks!
I can't really know because I haven't mixed it, or even had the pleasure of Aurora or Hard Candy at all, but I bet you this is even better if you can control yourself for even longer than the recommended 4 days. Preaching the gospel of longer steeps for even small amounts TFA Orange Cream, again. To you, again. Remember Detox?
I've never tried Amalfi but this is my attempt at the flavour profile.
Acetyl Pyrazine 0.3%
TFA Apricot 2%
FA Almond 1.5%
FA Marzipan 2%
FA Marshmallow 1.5%
TFA Marshmallow 1%
TFA Vanilla Cupcake 6.5%
The Apricot is pretty forward at first, but after a week it really mellows out. When I make it for myself I use 5% Vanilla Cupcake and FW Yellow Cake 1.5% cause idgaf.
Good golly the puns are getting worse by the week.
Starting to regret green-lighting the FOTW's resurrection?
Got a better idea for dressing these suckers up so it's not just boring old "the flavor of the week is strawberry" yawn but also not a horrible groaner?
Why did the cows keep returning to the marijuana field?
It was the pot calling the cattle back.
The week after that will be: ???
- Blue Slushy
- Amaretto
- Soda
Do you mean blue raspberry slushy? If so, how about we broaden it to "blue raspberry" and have a week just to dig in to what makes a blue raspberry taste "blue." Plenty of room in a thread like that for Blue Razz Slushy, which might be a bit narrow by itself, if that's what you meant.
Adding Amaretto and Soda now, thanks for the suggestions and the groaner for soda!
More just slushy in general. A thick crushed ice drink.
Includes Red Slushy, Blue Slushy (Blue Raspberry), Coke Slushy, Frappes. Snow Cones.
Well, it's not my FOTW, it's everyone's, and you're obviously part of everyone. Added. Hope it's not a dud FOTW. Please help me make it not be a dud by sharing your experiences and engaging with others who share theirs that week?
###Fruit
- Banana
- Blackberry
- Blueberry
- Boysenberry
- Cherry
- Cranberry
- Dates
- Figs
- Guava
- Lemon
- Orange
- Peach
- Pineapple
- Plum
- Raisin
- Raspberry
- Strawberry
###Spices
- Cardamom
- Dill
- Ginger
- Orange Blossom Water
- Rose Water
- Tea
- Vanilla
###Liquors
- Amaretto
- Brandy
- Bourbon
- Cognac
- Nut Flavored Liqueurs
- Orange Liqueur
- Dessert Wines
- White Wine
###Misc
- Almond
- Bacon
- Caramel
- Coconut
- Cream Cheese
- Fennel
- Hazelnut
- Honey
- Maple
- Mascarpone
- Marzipan
- Oatmeal
- Pistachio
- Walnut
- White Chocolate
Apricot Dream
3% TFA Apricot
1% TFA Vanilla Gelato
.25-.5% TFA Sweet Cream
You can probably go as high as 5% on the Apricot, but I found the 3% is a good flavor point for me. YMMV, of course.
This is a light, sweeter side vape, with a front vanilla, and a sweet apricot exhale.
with this base recipe, it is NOT going to be as sweet as a lot of "Premium" juices. I don't like all the added sweetener. BUT, if you have that tooth, feel free to add sweetener of your choice to taste. I've used 1 drop of sucralose solution (25%, PG base) per 15ml of final mix, with good results.
Not an ADV for me, but... I like it.
You know those danishes that you get with that "free continental breakfast" when staying at a hotel.
I keep thinking about an apricot, cinnamon danish swirl, and Bavarian cream recipe that would simulate one of those.
I think the cinnamon, apricot, and vanilla custardy flavors would play really nicely off of each other. I'm going to mix something up tonight so I'll have percentages later.
Just finished mixing up my recipe:
Apricot Special:
- Apricot (FA) 2%
- Cinnamon Danish Swirl (CAP) 3%
- New York Cheesecake (CAP) 1%
- Marshmallow (TPA) .5%
- Forrest Mix (FA) .5%
Marshmallow and Forrest mix are there as enhancers only. I wanted this to be a Danish with cream cheese and apricot on top. I have it all mixed up in a 30ml, and I'm going to let it steep for three days before posting a flavor review. I suspect that I may have gone a little overboard with the CDS flavor, but I'll be sure to let you guys know after a brief steep.
Wikipedia Description
> https://en.wikipedia.org/wiki/Apricot
The apricot is a small tree. The fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.6–1.0 in) diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone", with a grainy, smooth texture except for three ridges running down one side.
Well I've only tried one Apricot, but that's because it's so goddamn delicious I never needed to try another. I'm talking about INW Apricot. Yeah, the one that's on the reformulated list :(
I don't have my recipes with me but my favorite recipes with it include an apricot cream with honey and almond, and a fruit mix with strawberry/pear/apricot.
FA apricot is a wheelhouse of a flavor. The amount of things you can do with it are right up there with fuji. It can add sweetness, it can provide some nice throat hit mitigation for someone who wants to vape juicy peach but can't. It's used to flavorbend cherries and peaches all the time. I can't express enough how useful this damn concentrate is.
It is one hell of an ingredient, for sure!
Is it the only Apricot flavor you have any experience with?
Nope, it's just the only one I've been using recently out of the apricots. I'd personally love to find an apricot that tastes like dehydrated apricots. I love those.
I haven't tried it yet, but did you see /u/CranberryMarcus' notes for his "Apritch" recipe in this thread?
> While experimenting with FW Apricot, I've decided to throw something sweet and fruity, like a fresh creamy dessert. First I've got with FW Apricot - the real gem of the story - I've found this flavouring to be quite powerful yet it can't bring the apricot-y goodness all by itself, it gives fleshy and sun-dried apricot notes to compliment the second part of the apricot ensemble - CAP Apricot. [emphasis mine]
Only after seeing this post I remembered I had an unopened bottle of tfa apricot in the press. Added 1.5% of it to one of my tea mixes with some creams and vbic and it's worked great. It's a nice sweet pulpy,juicy flavour that I'm guessing will fade a little in a steep
Replacing the strawberries in /u/thedirtyprojector fantastic Strawberry Milks with TFA Apricot @ 3% makes for a smooth and tasty Apricot Milk.
Oh that sounds super yummy! I wonder if it works with other stone fruits as well? Peach milk, anyone?
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