Mocktails pairings for Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Citrus & shrubs

Sparkling apple cider, fresh lemon, thyme. Autumnal.

Why it works with Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Citrus & shrubs

Blood orange juice, sparkling water, a hint of cardamom.

Why it works with Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.

Tea-based & herbal

Chamomile-honey syrup, lemon, soda. Soft and floral.

Why it works with Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Tea-based & herbal

Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.

Why it works with Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.

Tonics & sodas

Quality tonic water, lemon, fresh rosemary. Dry and herbal.

Why it works with Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Punches & sangrias

Cranberry juice, orange peel, ginger ale, fresh rosemary.

Why it works with Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.