Charcuterie Fig + The Highland Fig
A fig-forward charcuterie board and The Highland Fig cocktail make a natural pairing, each echoing the other’s sweet, savory depth. The Caramelized Fig Syrup drizzled over aged cheeses, salty cured meats, and crisp apples brings a jammy richness that mirrors the cocktail’s fig and honey notes. This one hits the whole flavor spectrum and is sure to be crowd pleaser!
Ingredients (Charcuterie Fig Drizzle)
- 1 bottle Caramelized Fig Syrup, for drizzling on cheese
- 4–6 oz aged hard cheese, thinly sliced or in wedges (e.g., Manchego, Pecorino Romano, or an aged white cheddar)
- 3–4 oz semi-hard cheese, cut into triangles or small wedges (e.g., Swiss, Gouda, or a mild cheddar)
- 3–4 oz prosciutto, thinly sliced
- 3–4 oz hard salami, thinly sliced (e.g., Genoa salami, soppressata)
- 3–4 oz pepperoni or spicy salami, thinly sliced
- 1–2 medium red apples, thinly sliced just before serving to prevent browning
- ½ cup pomegranate arils
- 4–6 dried figs, whole or halved
- ¼–½ cup apricot or peach preserves/jam
- ½–1 cup pecans, whole or halves
- ½–1 cup green olives
- 1 box round crackers
- 1 box square/rectangular crackers texture contrast
Pomegranate Muhammara + Apples All The Way Down
This pairing leans into bright fall fruit and deep pomegranate tang in two different forms: a rich Muhammara and a crisp highball built on apple cider. The dip layers roasted red pepper, walnuts, cumin, and garlic with grenadine for a sweet-tart backbone, then finishes with a drizzle of Real Grenadine and fresh mint. Those same pomegranate notes are in the Apples All The Way Down cocktail, where grenadine and apple brandy meet sparkling hard cider and bitters for a drink that’s refreshing but not overly sweet. This one will delight your guests and is not too demanding to put together!
Ingredients (Pomegranate Muhammara)
- 1 ½ oz Liber & Co. Real Grenadine
- 1 cup of sliced roasted red pepper (we used jarred)
- 1 tbsp olive oil
- ½ cup soft bread crumbs
- ½ cup chopped walnuts
- 1 ½ tsp cumin
- 3 cloves garlic
- 5 mint leaves, chopped (garnish)
Instructions (Pomegranate Muhammara)
- Add all ingredients except mint to food processor
- Process until mostly smooth
- Add a drizzle of Real Grenadine and chopped mint on top
Bread Pudding + Crimson Spice
This cinnamon-spiced bread pudding transforms day-old brioche into something remarkably comforting for your holiday party. The custard, enriched with Liber & Co. Cinnamon Syrup, soaks into every tender cube of bread, creating pockets of warmth and sweetness throughout. It's the kind of dessert that fills your kitchen with the scent of vanilla and cinnamon while it bakes—a simple reward after mixing cocktails. Serve it warm with a light dusting of powdered sugar, and it pairs beautifully with the bright, tart notes of the Crimson Spice cocktail.
Ingredients (Bread Pudding)
- 1 loaf Brioche or Challah bread (ideally 1-2 days old)
- 3 tbsp butter
- 4 oz Liber & Co. Cinnamon Syrup
- 2 cups whole milk
- ½ tsp salt
- 1 tbsp vanilla extract
- 3 large eggs
- Powdered sugar (for dusting)
Instructions (Bread Pudding)
- Preheat oven to 350 degrees F and lightly butter a 9” x 9” baking dish.
- Cut the bread into approximately 1”-2” pieces, then place the bread into your buttered baking dish.
- Add milk, syrup, salt, and butter to a small pot and place over medium heat, stirring occasionally until scalded. Set aside and allow to cool slightly.
- Once cooled a bit, stir in the vanilla then whisk in the eggs one at a time.
- Pour half of the custard over the bread, then allow to soak for 2-3 minutes. Next, pour the second half of the custard over the bread.
- Optionally, set the bread and custard mixture aside for 20 minutes so the bread can soak up the liquid.
- Bake for 40-45 minutes at 350 degrees F, or until a knife inserted in the center comes out cleanly.
- Allow to cool for 10-15 minutes, then lightly dust the top with powdered sugar before serving!
