Rio

[jtc]

So my mate has set me to the test of making a fizzy rio drink which I'll probably fail miserably lol.
Anyway here is my recipe I'm thinking of trying and I'm looking for any advice or thoughts on what you see please? 😊🤔

[Perpetua]

Apricot a bit heavy . . . . Lemon Sherbert a bit light - but I dunno really jtc, make it as per the recipe and see what you think.

Most of those flavours aren't my thing anyway.

[ghostrider1971]

jtc - I couldnt see "7% - WS-23"

[jtc]

Thanks for the replies
Perpetua I agree with the mango. The sherbet is there to add a little fizz if I can as the original drink has no lemon in it.
ghostrider1971 I might add 0.5 ws23 as it could help push things a little here me thinks 😊👍🤔

[Perpetua]

Oct 31, 2017 19:15:23 GMT jtc said:

Thanks for the replies
Perpetua I agree with the mango.

Apricot jtc?

I've find it quite noticeable at 1% when I've used it to help ' boost ' a strawberry flavour, so I'd think 3% could be a little too much . . . . .

[jtc]

Nov 1, 2017 5:12:50 GMT Perpetua said:

Oct 31, 2017 19:15:23 GMT jtc said:

Thanks for the replies
Perpetua I agree with the mango.

Apricot jtc?

I've find it quite noticeable at 1% when I've used it to help ' boost ' a strawberry flavour, so I'd think 3% could be a little too much . . . . .

Thanks very much I'll reduce that as well then 👍🤗😍

[jtc]

Right then I'm down to this now. Any other input is welcome. Thanks Perpetua.
I thought kreed might chirp in for me or some other mixers. I haven't seen @tomstorey for ages. All seems really quiet on here these days 😯😕😊🤔

[kreed]

I wouldn't change too much there......but off the top of my head I'd swap Champagne for INW Sparkling Wine and would swap Lemon Sherbet for TPA Rainbow Sherbet.

Oh.....and take the sour down to 0.5%

[jtc]

Nov 1, 2017 6:07:54 GMT kreed said:

I wouldn't change too much there......but off the top of my head I'd swap Champagne for INW Sparkling Wine and would swap Lemon Sherbet for TPA Rainbow Sherbet.

Oh.....and take the sour down to 0.5%

Thanks for the input sir
I will take the advice 👍😊

[jtc]

Well I'm down to this now. Anymore suggestions or help still welcome 😊🤗🤔

[djs]

Rio, R i i o o oh, I want a Rio and I want one...

Oh, wait.....

(whoops)....

[beedee]

Looks good to me jtc, if you try it and it needs to be a little more juicy could add a tiny amount of TPA Dragonfruit, or just .5% of Innawera Cactus, also I've heard it said that a drop of citric acid (lemon juice) can make fruit flavours zing - though I've never tried it.

If I were test mixing this I'd try it without the sour first, then add as needed.

[jtc]

Nov 2, 2017 15:54:21 GMT beedee said:

Looks good to me jtc, if you try it and it needs to be a little more juicy could add a tiny amount of TPA Dragonfruit, or just .5% of Innawera Cactus, also I've heard it said that a drop of citric acid (lemon juice) can make fruit flavours zing - though I've never tried it.

If I were test mixing this I'd try it without the sour first, then add as needed.

Yes I'm considering the cactus. I thought TPA sour was basically citric acid? 🤔

[Perpetua]

Nov 2, 2017 16:00:30 GMT jtc said:

 I thought TPA sour was basically citric acid? 🤔

Malic jtc . . . .

[beedee]

Bit of a run down from the web:

Malic acid occurs naturally in fruits such as apples and berries. It's also the second major acid in citrus fruits, following citric acid. Malic acid used in foods most often is created via hydration of maleic acid and fumaric acid. Malic acid is considered 78 to 83 percent as tart as citric acid (when pure).

Acids, effect on flavor:
Citric Acid: bright, refreshing
Acetic Acid: pungent, vinegar
Fumaric Acid: clean, dry
Malic Acid: mellow, smooth
Tartaric Acid: brusque, dry

Some say that Citrus can mute flavours, and apparently it needs to be used in very tiny amounts if not diluted (I've seen 1 drop for 10ml of juice).