Oh man, in my (ever so humble) opinion this is toe-curlingly divine. The key is a good lemon that doesn't taste like floor cleaner.
I do a 12 mL total, 12 mg nic and 30% flavor (yep, you read that right- I like *lots* of flavor).
1.5mL Cheesecake, TPA
0.5mL Lemon Sicily, FA
1mL Vanilla Bourbon, FA (I suspect Lemon Custard by CA would work quite well too)
1mL Custard, FA
3.6mL total flavor, 12 drops ethyl maltol- I think it's quite necessary in this one with the citrus and creamy things- and 12 drops sucralose. 3 mL 48 base nic, 4.2mL VG (or PG or a mix, obviously), 1.2 mL both sucralose & ethyl maltol together *combined* (not each).
This is a soft, lemon vanilla custard yum flavor. Sweet, not too lemony, and tastes just like my mom's lemon bars that I could easily eat an entire pan of if left alone with (don't tell her, OK?) The cheesecake doesn't read as cheesecake at all, just adds the right touch that custard alone couldn't.
I do a 12 mL total, 12 mg nic and 30% flavor (yep, you read that right- I like *lots* of flavor).
1.5mL Cheesecake, TPA
0.5mL Lemon Sicily, FA
1mL Vanilla Bourbon, FA (I suspect Lemon Custard by CA would work quite well too)
1mL Custard, FA
3.6mL total flavor, 12 drops ethyl maltol- I think it's quite necessary in this one with the citrus and creamy things- and 12 drops sucralose. 3 mL 48 base nic, 4.2mL VG (or PG or a mix, obviously), 1.2 mL both sucralose & ethyl maltol together *combined* (not each).
This is a soft, lemon vanilla custard yum flavor. Sweet, not too lemony, and tastes just like my mom's lemon bars that I could easily eat an entire pan of if left alone with (don't tell her, OK?) The cheesecake doesn't read as cheesecake at all, just adds the right touch that custard alone couldn't.
