I was reading through the HIC flavor notes the other night and started turning some ideas around. I'm fairly new to diy so I was looking for a simpler recipe to develop that has potential to become something much more layered and complex. I'm hopeful this idea can develop into something like that.
Around Thanksgiving and Christmas, I spent some time with my dad and we shared a drink I had never had before. Apricot Brandy. We drank it straight from a glass at room temperature and the taste was wonderful. The sweetness of the apricots blended perfectly with the bite and warmth of the brandy. It went down smooth, left you feeling warm and brought on all the good feels of alcohol.
I'd like to attempt to recreate a similar profile with this recipe. Based on my experience level, I would like to start small and work out different variations and mixes until I find something I can call complete. I haven't actually got the flavors I am considering for this recipe in yet but I would love some feedback on them or any other possible flavors that may work well in this profile. I have a decent amount of flavors to work with but nothing related to apricot, liquor or tobacco just yet.
- FA Apricot 4%
- FA Brandy 1.5%
- FA Liquid Amber 1.5%
It seems fairly solid for a starting simple recipe. I think you could cut the liquid amber in half. In my experience with it that high, it may come out way too “fermented” for a sweeter profile.
Point taken. I'm aiming for something like a wet, juicy and slightly fermented apricot in this recipe. I had heard liquid amber was quite potent but wasn't sure exactly where to start. Glad that I was able to come up with a decent base using only someone else's flavor notes though. I'll be getting these flavors with my next order so I'm very eager to try out a couple different variations to start with.
Just FYI, as someone familiar with HIC’s notes, take everything with a grain of salt. Most of it is FA-biased BS. Obviously there’s nothing wrong with FA, he just goes a little overboard sometimes.
Wouldn't brandy make it kind of sour/spiced? Only asking because I don't know much about FA Brandy but a little about actual brandy.
Nothing constructive to add, other than mentioning TFA Apricot. It is sweeter and more candied that FAs version. I am enjoying it mixed with a little TFA Kentucky Bourbon atm.
I believe I already have TFA Apricot so I'll need to play around with it. I am also planning on getting Kentucky Bourbon as well.
Well, since you are picking up KB, TFA Toasted Marshmallow pairs very well with it. Gotta give /u/ID10-T credit for that magnificent combo..