Yes. One of the styles I really love.
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bitter slots very well into my character mate
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Brilliant! Love your descriptions.
I’ve done that before and said, “I waited for this?” I agree with @fidalgo_vapes post the recipe and maybe we can help.
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My father was the one who introduced me to ethnic cuisine but it was my old friend (RIP) who continued that journey and introduced me to bibimbap among other things. She was married to a Pakistani who loved to cook so that was another exposure. She knew all the little obscure restaurants and one day she took me to a spot in NYC that I anticipated with excitement…until a platter of what looked like someone’s entrails was placed before me. Don’t ask the name of the restaurant or what type food it was, I wiped it from memory. Needless to say, I didn’t eat a bite. I couldn’t find anything appetizing on that plate and had the feeling that Jeffrey Dahmer was the head chef.
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Oh I am very adventurous when it comes to most things. Many of my Asian friends classed me as being from Guangdong, as people from this province are famous for eating anything: as long as its back is to heaven.
I can be fussy about the best way to serve snake heart and generally dislike any water-dwelling edible which isn’t killed moments before or during the cooking process (though I do always ensure that they are comfortable and relaxed for it - getting them massively drunk first is usually the best bet).
I sadly have an ever-shrinking list of meats, dishes, spices and sauces to try.
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Well amount of Smoked Butterscotch (FLV) you’ve used is far too high, even for a VG 70/30 blend.
With that ratio, I think 0.45% would be really pushing it. I use it in the 0.15-0.35% range in my high PG blends.
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Then the beast which is Tonic Water (VTA) might be one you want to wrestle with.
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Thank you @SquirrelSmash, I was kind of wondering if the smoked butterscotch might be contributing to some of the “off flavors” I detect. As it is now it was completely worthless already down the drain, bottle washed, teeth brushed, and mouth gargled! 
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Well, those tire and burnt notes you described before sharing the recipe made me ponder this.
Some of the FLVs only work at extremely low doses. So much so that I have dilutions of a number of them to be able to use them in 30ml samples. I think @SessionDrummer will agree with me that ones like Biscotti require dilution even when used at 0.08% and ensuring that your wattage never gets over 40w.
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Wow @TimWV wish I could help you with that one. I love Tiramisu but in vape form that’s a tough profile to get right. Tiramisu and Irish Cream have been a thorn in my bum the past few years. Plus I have 0 of Flavrz concentrates to know how they work with other flavors.
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Yes, the FLV Biscotti will RAPIDLY get out of control, and diluting it, especially when making smaller batches can make more it usable.
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Though it’s not in my usual drug-addled-rat-driven wheelhouse, it is tempting to ponder as it would be one I could vape with the Mrs. loving the scent. She questioned my fussiness around needing a third miniature blowtorch until I told her that it’d make a better crème brûlée.
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Indeed, I also include the wattage warning: If you vape at 60w+, then you risk only tasting the Biscotti without using extreme dilution.
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Just wondering if you get any cake with this. I get a semi dark chocolate at .6% No coconut, no cake. But even at that low % it overtakes everything.
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Yes it is rather low, although I want it as an accent to the other notes it and the Peanut Butter cover: the parts no none cares about - Everyone wants the complex layers of cream, more cream, notes of custard and being utterly boozy.
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Here’s my take. Tiramisu is a very complex recipe (in fact it’s so complex that we can easily say that large majority of chefs fail to do it right even as a cake in RL; and now imagine how difficult it is to make in a vape form…).
Adding BS on top would most probably make tiramisu completely vanish = noone would even know what they are vaping; you wouldn’t recognize it as a tiramisu. At best (if very lucky) you could turn it into a mediocre sweet coffee BS mascarpone cream, but not into tiramisu (beside BS has no place in tiramisu). So my advise would be don’t even try it; you rather choose either tiramisu or BS cream/cake or at least make tiramisu first and only then try to add BS on top.
I obviously don’t have Flavrz so i cannot help you with your recipe; so i’ll rather talk about flavors i have (maybe you have some of these and you’d get an idea what i am talking about). Tiramisu SSA is really good (i also have INW and FA and they are both yuck to me), but ofc we want to make it better.
To be more convincing it needs more pronounced cake-y part (Simply Cake PUR works for me; Angel Cake WF doesn’t; i can think some cookie/biscuit might work, but i wouldn’t add it before i get the rest together; don’t complicate it without a good reason, otherwise you won’t know where the problem is later). The goal is to get the cake-y part pronounced enough to keep the cake distinctive to the rest; it shouldn’t be floating in your coffee or creams, it even shouldn’t absorb coffee too much.
This 
should lead you finding a proper combination for the coffee part; Tiramisu SSA needs more pronounced coffee, both taste-wise and smell-wise. A combination of Espresso VSO and Brazilian WF works best for me; one compliments the other for a tiramisu type of coffee and if you also have Cacao WF, that works great in addition here (if you don’t have cacao powder type of flavor specifically, then skip it; don’t add chocolate in a tiramisu…).
Small amount of that cacao helps the coffee part and overall tiramisu taste (you will easily taste it in this recipe at 0.5% or even less). Also, don’t use shortcuts like some kind of Mocca, because you’d ruin it completely; no, mocca doesn’t belong to tiramisu, it’s not proper coffee, not proper chocolate, not proper texture, not proper taste, not proper smell; forget about tiramisu in that case. What may actually work (but is not necessary) is small amount of Nanaimo Bar WF (but only as a supporting cake flavor to Simply Cake, not as a prime cake flavor on top of Tiramisu SSA ofc).
Last thing you’d need is Mascarpone; i use SSA and it’s decent; i sometimes combine it with tiny bit of Cheesecake VSO or Barbarian Cream (i never had these, but i believe Italian Cream HS or Brie Cheese FLV might also work, probably some custard would also work, just don’t go high with creams if you want to preserve the cakey texture which should be a goal).
Last important thing, don’t sweeten the mix at all at this point; even 0.25% of Raw Sugar or Sweet Mate VTA is too much for me. Seriously, these coffee mixes are typically so damn sweet (which i totally hate), so leave that out for now (you can always add them later of needed).
When i have this done properly, i will probably want to add some whiskey or rum or brandy (because why not; but i wouldn’t add some Irish Cream, Aged Bourbon Cream or Coffee Liqueur, because these are just not right flavors for a magnificent tiramisu)
- No Heavy cream, Whipped cream.
- No Chocolate.
- No Mocca.
- No Caramel, BS, Honeycomb, Dulce de Leche, Brown Sugar, etc
- No SS, Sweetener, Powdered Sugar, Raw Sugar, Sweet Mate.
- No to any kind of fillers that don’t belong into a Tiramisu just because you have that wonderful flavor at hand and you haven’t use it for a long time. Fuck that. (otherwise you rather make some other recipe, not a tiramisu)
Make Tiramisu first, before trying to make Tiramisu with BS; make Croissant first before making a Croissant that is freshly baked with Morello Cherry Marmalade & Almonds; make Vanilla IC before Mexican IC.
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A fantastic and well thought out summary. Although, when concentrates are layered together in a blend, they can take on characteristics which do not always reflect the intended profile.
Obviously, I do agree with using the true recipe of something as a guide of how to approach a blend: Especially as grasping how many flavours interact is only for the deranged, mentally ill, wistfully absentminded or both.
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@Mikser All I can say is wow! and of course thank you for such a well thought out and informative response. It has been my nature for 40+ years to try to experiment with flavors, textures, and aromas within my career field. It seems I am always trying to reinvent the wheel so to speak when many times the tried and true formulas lead to success and this seems to be the case with my journey in the DIY world. I appreciate your feedback and will consult it frequently as I try to make this recipe again. My first steps will have to be getting some of the flavors you have mentioned.
Thank you again for your help, it is much appreciated!
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