JayZ
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Hi, I wanted to share this recipe because I have learn so much around this forum, and I want to hear some feedback about it, I am not inside the US, and floats and this kind of soft drinks/shakes are not usual here, I have no way to compare it to the real thing.
I went digging for the original Boston cooler, which is a "shake" more than a float, the most famous version is the one that carries the name of Boston cooler, since it was originally made with Ginger Ale which was aged in oak barrels for 7 years (Vernors), and simply adding a good old' scoop of vanilla ice cream to it and giving it a good mix with the ale. (I could be completely wrong here and it might be a float)
There are some variations to it, some peeps add french vanilla, some use regular ginger ale.
5.00% Vanilla Bean Gelato (The Flavor Apprentice)
2.00% Custard (Flavor Art)
1.50% Cola (Flavor Art)
1.00% Marshmallow (Flavor Art)
1.00% Meringue (Flavor Art)
0.50% Vienna Cream (Flavor Art)
0.50% Vanilla Bourbon (Flavor Art)
0.50% Vanillin @10% Solution
0.25% Ginger (Nature Flavor's)
0.25% Oakwood (Flavor Art)
A variation I would try in the future is swapping Cola for Champagne, and see what happens if it goes into a more acidic bubbly version
Another variation could be not adding oakwood at all, pretty much like a traditional ginger ale, you can also add french vanilla here, but I did it and for me it didn't brought anything to the mix at lower %
Finally add sweetner to taste, if any at all, I just find that in my mind, a vanilla ice cream should be on the sweeter side of the scale, but that's just me.
Thanks, I hope someone tries it, I found that at 4.2 volts it fills your mouth with a lot of flavour (Of course you could try this % and then dillute if it is too much for you, or cut down in half or 3/4 my suggested %)
Please comment, it's kinda scary posting with all the amazing people on this forum!
I went digging for the original Boston cooler, which is a "shake" more than a float, the most famous version is the one that carries the name of Boston cooler, since it was originally made with Ginger Ale which was aged in oak barrels for 7 years (Vernors), and simply adding a good old' scoop of vanilla ice cream to it and giving it a good mix with the ale. (I could be completely wrong here and it might be a float)
There are some variations to it, some peeps add french vanilla, some use regular ginger ale.
5.00% Vanilla Bean Gelato (The Flavor Apprentice)
2.00% Custard (Flavor Art)
1.50% Cola (Flavor Art)
1.00% Marshmallow (Flavor Art)
1.00% Meringue (Flavor Art)
0.50% Vienna Cream (Flavor Art)
0.50% Vanilla Bourbon (Flavor Art)
0.50% Vanillin @10% Solution
0.25% Ginger (Nature Flavor's)
0.25% Oakwood (Flavor Art)
A variation I would try in the future is swapping Cola for Champagne, and see what happens if it goes into a more acidic bubbly version
Another variation could be not adding oakwood at all, pretty much like a traditional ginger ale, you can also add french vanilla here, but I did it and for me it didn't brought anything to the mix at lower %
Finally add sweetner to taste, if any at all, I just find that in my mind, a vanilla ice cream should be on the sweeter side of the scale, but that's just me.
Thanks, I hope someone tries it, I found that at 4.2 volts it fills your mouth with a lot of flavour (Of course you could try this % and then dillute if it is too much for you, or cut down in half or 3/4 my suggested %)
Please comment, it's kinda scary posting with all the amazing people on this forum!