Mixology & Vaping – How to Make Your Own e-Juice

Mixology is a term used to describe the art of mixing cocktail drink recipes but what about e-juice? Vaping is extremely popular and more and more people take upon themselves to try and create their own flavours of e-liquids. Will the term mixology get a revamp one day soon?

Mixology & Vaping – How to Make Your Own e-Juice Mixology is a term used to describe the art of mixing cocktail drink recipes but what about e-juice? Vaping is extremely popular and more and more people take upon themselves to try and create their own flavours of e-liquids. Will the term mixology get a revamp one day soon?If you are a vaper then the thought of mixing your own juices has most likely already crossed your mind… they are cheaper, you can create exactly what you want and you can have some fun whilst doing it.

There are two ways of getting a bespoke juice:

You can make it from scratch by mixing nicotine concentrate, Propylene Glycol (PG), Vegetable Glycerine (VG) and some combination of flavour concentrates … it can be fun and it will sure give you a lot of satisfaction, it is a fairly easy but definitely not a quick process as the juice has to steep for a while before it can be used. Steeping is akin to the fine art of wine or cheese making in so far as allowing it to mature and the flavours to develop. Creating your own e-liquids requires a lot of patience and precision… a small mistake with measurements can really cost you dearly if for example you miscalculate the nicotine volumes, so only attempt it after a solid research and good preparation on your part.

You can mix existing juices to achieve a desired flavour combination. This is much easier way of getting your dream juice when compared to making it from scratch. Mixing existing juices is much safer, it doesn’t require so much preparations and it is ready to vape within minutes, not weeks!

So how do you mix existing e-juices?

Well, the process is pretty straight forward.

  1. Select the flavours you wish to mix together.
  2. Decide how much of each flavour will go to your new juice and decide how to measure it; doing it by ml seems to work well for us.
  3. Take a fresh, clean tank aka clearomizer and start adding the required amount of each flavour in.
  4. Screw the base back up.
  5. Shake well.
  6. Let it stand for a minute or two and you are ready to vape!

Easy isn’t it?

Mixing existing juices is a perfect way of getting rid of that flavour which isn’t all that good on its own. For example we have a few bottles of black coffee, well it sounded great when we were buying it but in reality none of us really enjoys it, but when mixed with cream and chocolate, it makes for a lovely vape.

There is no limit to flavour combinations you can create as the only limitation is your imagination but to get you started and to give you some ideas what might go well with what you might want to have a look at this easy guide how to make the most popular vaping cocktails created by VIP Electronic Cigarette.

Mixology & Vaping – How to Make Your Own e-Juice Mixology is a term used to describe the art of mixing cocktail drink recipes but what about e-juice? Vaping is extremely popular and more and more people take upon themselves to try and create their own flavours of e-liquids. Will the term mixology get a revamp one day soon?I am not a drinker myself but looking at this flavours I quite fancy an e-juice strawberry mojito to be honest 🙂

Have you ever considered mixing your own e-juices?

* This is a collaborative post.

The Ark of Taste

*by Mark

Many Bark Time readers know that we are foodies in our house. For several years now we have followed a simple rule “quality over quantity”, meaning we don’t eat so often but when we do we try our hardest to make sure that what we are eating is amazing and full of flavour.

This is a good idea in principle but fulfilling the ambition can prove difficult, why I may hear you think, simply put it is becoming harder to find proper food in this day and age. Two key factors in my opinion have contributed to this situation.

Firstly our legislative gets ever more comfortable in bed with our food producers resulting in draconian rules and regulations that exclude the small producers. If to comply with legislation you end up spending £100,000 to set up a cheese making business you need to be making a lot more than a dozen cheeses a week like they used to, to say nothing of the fact if your seen using “green” milk (the stuff that made cheese so tasty and popular in the first place) then you will probably run the risk of being shot at dawn!

Secondly the centralisation of our food providers by default ends up pushing quantity over quality just by the sheer volume of demand from customers. When I was young and the family went shopping we would head to the high street and wander through a dozen shops to collect all the items on our list. I recall it was fun and every shop had the potential to surprise or tempt with local produce from a seemingly endless variety of cottage industries producing a complex range of wonderful (in some cases anyways) flavours. Now I can’t remember the last time I went to the high street. Now if I want to obtain amazing truly natural products I will find myself at the end of a country lane knocking on a door and doing deals in kitchens and conservatories or overseas in a more rural country.

So when I heard confirmation of my conspiracy theory on the radio as I drove home the other day you can imagine the warm feelings of validation washing over me.The Ark of Taste

The Ark of Taste was my validation, try it, read about it and help them out if you can in any way and then later when you are alone weep gently for the demise of choice and taste. Click The Ark of Taste, choose your country of interest and look at what we have lost or are about to lose. Over 2000 products and counting…..

Taste from Mother Nature that has never had a person in a lab coat change it, enhance it, or even synthesis it, true taste.

Flavour profiles – what goes well with what?

Flavour profiles – what goes well with what?

After my successful Chocolate and Orange Drizzle Cake experiment I have developed a taste for more… as in more experimentation with different flavours.

Right now I have 6 ripe kiwi fruits which I would love to turn into a cake.

I was just browsing the net in search of something to complement the kiwi flavour when I stumbled upon Nouveau Raw website and their fantastic Flavour profiles that pair well in recipes article.

Experiments in the kitchen are fun but it is nice to have something to check if your picked flavours will pair well.

Nouveau Raw created this awesome chart which I will shamelessly re-blog here for you.

  • Allspice pairs well with: apples, beets, cabbage, caramel, cardamom, cinnamon, cloves, coriander, ginger, juniper, mace, mustard, nuts, nutmeg, onions, pears,  pumpkin, root vegetables, yams.
  • Almond pairs well with: apple, apricot, banana, caramel, cherry, coffee, fig, honey, orange, peach, pear, plum
  • Anice pairs well with:  apples, beets, caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander, cranberry, fennel, figs, fish,  garlic, peaches, pomegranates,  pumpkin
  • Apple pairs well with: caramel, cardamom, chestnut, cinnamon, cranberry, currant, ginger, hazelnut, mango, maple, rosemary, walnut
  • Apricot pairs well with: almond, black pepper, caramel, cardamom, ginger, hazelnut, honey, orange, peach, vanilla, plum
  • Asian Pear pairs well with: almond, apple, black pepper, cinnamon, ginger, honey, macadamia, nutmeg, raisin, vanilla
  • Banana pairs well with: caramel, cherry, chocolate, cinnamon, coffee, ginger, hazelnut, honey, mango, molasses, papaya
  • Basil pairs well with: capers, chives, cilantro, garlic, marjoram, oregano, mint, onion, parsley, rosemary, thyme,  artichokes, eggplant, green vegetables, mushrooms, olives, Sweet Basil is the best basil for pesto and tomato salads.
  • Bay leaf pairs well with: artichokes, beans, garlic, grains, juniper, lentils, marjoram, mushrooms, nuts, oregano, parsley, potatoes, sage, savory, thyme and tomatoes
  • Beets pair well with: Apples, basil, beef, butter, cabbage, caraway seeds, carrots, cheese, chives, dill, hard-boiled eggs, garlic, honey, horseradish, lemon, mint, mustard, olive oil, onions, orange, pepper, pistachios, salt
  • Blackberry pairs well with: apricot, black pepper, cinnamon, citrus, hazelnut, lemon, other berries, peach, plum
  • Blood Orange pairs well with: almond, cardamom, chocolate, cinnamon, clove, fig, ginger, honey, other citrus
  • Blueberry pairs well with: other berries, cardamom, mango, lemon, hazelnut, ginger, fig, lavender, other citrus
  • Butternut Squash pairs well with: sage and rosemary, either of which can be used fresh or in dried form.  The warm “pie spices” of nutmeg and ginger are a good match for butternut squash, both underlining and balancing its sweetness. For a savory approach, consider cumin.  Chilies provide sweet-and-spicy flavor combination.  The naturally sweet taste of butternut squash is enhanced when paired with fruit, such as fresh and dried apples, fresh pear, orange juice and dried cranberries.
  • Caraway pairs well with: apples, beets, broccoli, cabbage, pears, sauerkraut, allspice, almonds, cardamom, chili, cinnamon, coriander,  dill,  fennel seed, juniper berry, onion, mushrooms, garlic, oregano, parsley, thyme.
  • Cardamom pairs well with:  apples, bananas, beans, caramel,  citrus fruit, coconut, ice creams, nuts, mango, allspice, almond, cardamom, chili, cinnamon, clove, coriander, cumin, curry, dates, fennel seed, ginger, mustard, paprika, pears, pepper, star anise, turmeric, saffron
  • Carrot pairs well with: anise, cinnamon, ginger, nutmeg, walnut
  • Celery pairs well with: cabbage, cilantro, cucumber, cumin, garlic, ginger, mustard, onion, parsley, pepper, rosemary, sage, tomatoes, thyme
  • Celery Seed pairs well with: tomatoes, allspice, black pepper, caraway, chili, cinnamon coriander, cumin, fennel seed, ginger, sage, turmeric
  • Cherry pairs well with: apricot, black pepper, chocolate, citrus, nectarine, peach, plum,  vanilla
  • Chestnut pairs well with: apple, caramel, chocolate, coffee, pear, vanilla
  • Chives pair well with: asparagus, basil, cheese, cilantro, dill, fennel, green vegetables, horseradish, mushrooms, olives, paprika, pasta, parsley, tarragon
  • Chocolate pairs well with: oranges, nuts, Allspice, almond, aniseed, cinnamon, clove, curry leaf, fennel seed, garlic, ginger, lemongrass, mint, nutmeg, onion, vanilla
  • Cilantro (coriander) pairs well with: apples, apricot, avocados, berries, cherries, citrus, coconut, nectarine, peach, plum, tropical fruit, Allspice, Cardamom, clove, cumin, curry, dates, fennel seed, garlic, ginger,  mint, sun-dried tomato, turmeric, tomatoes.
  • Cinnamon pairs well with:  allspice, apples, bananas, cantaloupe, caraway, cardamom, clove, cacao, chilies, caramel, cauliflower, chocolate, corn, curries,  coffee, coriander, cranberry, cumin, dates, figs, ginger, mint, nutmeg,  grapes, oranges, peaches, pears, winter squash, star anise, sun-dried tomatoes, tamarind, turmeric, vanilla
  • Chervil  pairs well with: artichokes, asparagus, carrots, chives, citrus, grains, green beans, leafy vegetables, mushrooms, nuts, onions, parsley, tarragon, thyme,and  vinegar
  • Clove pairs well with: allspice, apples, beets, bay leaf, cakes, cardamom, cacao, carrots, chocolate, citrus, coriander, cumin, curry, fennel, ginger, mace, nutmeg, orange, peaches, pineapple, pumpkin, red cabbage,  star anise, tamarind, turmeric,vanilla
  • Coconut pairs well with: Allspice, banana, basil, black pepper, Brazil nut, caramel, chocolate, citrus,  cumin, curry leaf, garlic, ginger, guava, lemongrass, passionfruit, pineapple, sun-dried, tomato, turmeric, vanilla
  • Coriander pairs well with: allspice, apples, bananas, beans, chili, cilantro, cinnamon, citrus, cloves, cumin, curry, fennel, fish, garlic, ginger, mace, mint, mushrooms, nutmeg, onion, parsley,
  • Cranberry pairs well with: apple, chocolate, cinnamon, citrus, mango, mint, pear
  • Cumin pairs well with: allspice, anise, avocados, bay leaf, beans, cabbage, cardamom,  cilantro, cinnamon, citrus, coconut, coriander, cucumber, curry, fennel, fenugreek, garlic, ginger,  lentils, mace, onion, nutmeg, parsley, tomatoes
  • Currants, Black and Red, pairs well with: cassis, chocolate, citrus
  • Dill pairs well with: anise, basil, cabbage, capers, caraway, carrots, chives, coriander, cucumbers, cumin,  fennel, garlic, ginger, horseradish, mint, mustard, oregano, onion, paprika, parsley
  • Elderberry pairs well with: apricot, fig, honey, lemon, mandarin, other berries, peach, plum
  • Fennel pairs well with: anise, artichokes, basil, beans, cabbage, cheese, cilantro, cinnamon, cucumber, cumin, dill, eggplant, fenugreek, figs, garlic, lemon balm, lentils, mint, olives, onion, oregano, parsley, pork, thyme, tomatoes
  • Fig pairs well with: almond, black pepper, cinnamon, citrus, hazelnut, pear, vanilla
  • Garlic pairs well with: basil, caraway, chili, coriander, cumin, curry leaf, marjoram, mint, mustard seed, oregano, parsley, rosemary, sun-dried tomato, thyme
  • Ginger pairs well with: allspice, almond, anise, apple, apricot, banana,basil, berries, Brazil nut, caramel, carrots, chives, chocolate, cilantro, cinnamon, citrus,cloves, coconut, coriander, cranberry, cumin, curry, dates, fennel, grape, hazelnut, passion fruit, peach, pear, pineapple, plum,  nutmeg, onion, peaches, pears, pepper, pumpkin, raisins, turmeric, vanilla
  • Gooseberry pairs well with: citrus, hazelnut, honey, other berries, white chocolate
  • Grape pairs well with: chocolate, citrus, fig, honey, ginger, raisin
  • Grapefruit pairs well with: basil, black pepper, caramel, citrus, mint, rosemary, thyme, tropical fruit, vanilla
  • Guava pairs well with: citrus, lime, coconut, huckleberry, kaffir leaf, pineapple, strawberry, tropical fruit
  • Hazelnut pairs well with: apple, apricot, banana, berries, caramel, cherry, chocolate, citrus, fig, mandarin, peach, pear, plum
  • Jicama pairs well with: acidic fruits and juices such as lime, lemon and orange juice.  Red pepper and hot pepper sauce,  avocado, cilantro, cucumber and grapefruit.
  • Kaffir Leaf pairs well with: banana, citrus, coconut, lemongrass, tropical fruit, watermelon
  • Kiwi pairs well with: apple, banana, berries, cherry, citrus, coconut, mango, tropical fruit
  • Kumquat pairs well with: berries, cherry, chocolate, cinnamon, coffee, persimmon, plum
  • Lavender pairs well with: chocolate, lemon, blueberries, vanilla, thyme
  • Lemon pairs well with: apricot, berries, black pepper, cardamom, cherry, citrus, ginger, nectarine, peach, plum, prickly pear, tropical fruit
  • Lemongrass pairs well with: cherry, berries, citrus, coconut, ginger, guava, kaffir leaf, coconut, tropical fruit, vanilla
  • Lime pairs well with: apple, berries, cherry, ginger, papaya, plum, strawberry, tropical fruit
  • Lychee pairs well with: citrus, ginger, gooseberry, tropical fruit, vanilla
  • Mace pairs well with: allspice, asparagus, beans, cabbage, carrots, cheese, cinnamon, cloves, coffee, cranberries, cumin, ginger, nutmeg, peaches, pumpkin, potatoes, vanilla,
  • Mandarin pairs well with: cardamom, cherry, chocolate, cinnamon, coffee, fig, ginger, nutmeg, tropical fruits, vanilla, star anise
  • Mango pairs well with: apple, banana, berries, caramel, citrus, coconut, melon, tropical fruits, vanilla, cinnamon
  • Marjoram pairs well with: artichokes, basil, cinnamon, cumin, eggplant, fennel, garlic, mushrooms, onion, oregano, parsley,  thyme
  • Melon pairs well with: berries, citrus, lemongrass, lemon verbena
  • Nutmeg pairs well with: allspice, asparagus, cabbage, cardamom, carrots, cinnamon, cloves, coffee, coriander, cranberries, cumin, ginger,  mace, onion, peaches, pumpkin, thyme, vanilla
  • Orange pairs well with: almonds, basil, berries, brandy, cherry, chocolate, cilantro, cinnamon, coffee, cranberry, fig, ginger, grape, hazelnut, mint, nutmeg, persimmon, pineapple, vanilla
  • Oregano pairs well with: basil, cinnamon, cumin, eggplant, fennel, garlic, marjoram, mushrooms, onion, parsley, thyme, tomatoes
  • Paprika pairs well with: allspice, caraway, cardamom,  garlic, ginger, legumes, oregano, parsley,  rosemary, saffron, thyme, turmeric, vegetables
  • Papaya pairs well with: citrus, black pepper, lime, mango, tropical fruit
  • Parsley pairs well with: basil, bay leaf, chives, dill,  garlic, marjoram, mushrooms, grains, onion, oregano,thyme, tomatoes
  • Pear pairs well with: almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, ginger, hazelnut, vanilla, walnut
  • Persimmon pairs well with: apple, black pepper, cinnamon, citrus, kumquat, pear
  • Pineapple pairs well with: basil, caramel, cilantro, coconut, macadamia, rosemary, tropical fruit
  • Plum pairs well with: almond, cinnamon, citrus, chestnut, black pepper, hazelnut, honey, vanilla
  • Pomegranate pairs well with: apple, citrus, cucumber, mint, tropical fruit
  • Prickly Pear pairs well with: citrus, lime, tomatillo, tropical fruit
  • Raspberry pairs well with: apricot, cinnamon, citrus, ginger, lemon, nectarine, other berries, peach, plum, rhubarb, thyme, vanilla
  • Rose water pairs well with: saffron, cardamom,jasmine, almonds, pistachios and coconuts.
  • Rosemary pairs well with:  apples, asparagus, basil, citrus, cranberry, fennel, garlic, grains, mushrooms, marjoram, onion, oregano, parsley, thyme, tomatoes
  • Rhubarb pairs well with: apple, apricot, berries, black pepper, citrus, ginger, nectarine, peach, plum, strawberry
  • Sage pears well with: apples, bay leaf,  capers, caraway, celery, citrus,  garlic, ginger, marjoram, onions, paprika, parsley, rosemary, thyme, tomatoes
  • Sesame pairs well with: citrus,  garlic, ginger, thyme
  • Sorrel pairs well with: chives, beans, leafy greens, oregano, parsley, thyme, and squash
  • Strawberry pairs well with: apple, black pepper, chocolate, citrus, coriander, mint, rhubarb, vanilla
  • Thyme pairs well with: bananas, basil, bay leaf, beans, carrots, citrus, dill, garlic, mint, mushrooms, onion, oregano, parsley, sage
  • Tomatillo pairs well with: berries, citrus, mango, prickly pear, tropical fruit
  • Walnut pairs well with: apple, apricot, banana, caramel, chocolate, cinnamon, nectarine, peach, pear, plum, rum

I hope you will find this chart as useful as I am.

Experiments in the kitchen are fun but it is nice to have something to check if your picked flavours will pair well.  Nouveau Raw created this awesome chart which I will shamelessly re-blog here for you.