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When I was in Paris last fall I noticed it on a lot of dessert menus in place of where I would traditionally see vanilla. Maybe that would be a good place to start -use it in place of where you would use vanilla in a cocktail.  Maybe infuse it into a liquor base  or a simple syrup or add aroma to an egg white  foam. Just some ideas. I've really wanted to experiment with it myself. Just wish it was legal, some food laws really don't make sense.

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