A method of preparing a liquid flavoring composition includes combiningmenthol and at least one physiological cooling agent selected from the groupconsisting of N-substituted p-menthane carboxamides, acyclic carboxamides,menthyl succinate and combinations thereof. The menthol and the at least onephysiological cooling agent are heated to form a liquid composition. Thecomposition of the menthol and the at least one physiological cooling agent iscooled to about 25~ C while maintaining the composition in a liquid state tocreate the liquid flavoring composition.
