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Freelance food stylist, recipe developer, writer, and blogger based in NYC. Otherwise, gardening and traveling.
Of course! So long as you roast the fruit until it is soft enough for you to muddle. You will lose that subtle smokiness that comes with grilling the fruit but, the cocktails will still be delicious!
I would recommend toasting the dried chilies in a dry sauté pan or cast iron skillet.
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