Personally, I wouldn't. If I were going to use it, I would use it in the glass, then pour something into it. (And I do have lots of Torani flavors due to sodas and coffees.) I mix it with soda water and vodka, so I can see using mead as a cocktail ingredient, but with the aging process involved, I'd really go for something that enhanced the mead flavor. (spirits are usually created pretty quickly, in the matter of a week or two, compared to mead at a year or two). For example, I've read of one that consisted of a mead and apple brandy that sounded interesting.
If I were to flavor a mead, I would try to go more for ingredients (vanilla bean, burnt honey or sugar, hazelnut extract, cocoa nibs/cocoa)
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.