Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

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Cocktails & Spirits 2

Mezcal infusion

Nocturnalbill | Feb 5, 2013 04:30 PM

I've been considering infusing a bottle of Sombra with coffee or cocoa powder. Any thoughts between the two? And in what ratios? I've played with other things, but the spirit is new to me and the level of base material I'd add might be off.

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