Stark winter nights are the new norm for New York City, and Jacques’ Bar and the Club Room’s roaring fireplace is the perfect respite from the cold. To warm guests from the winter chill, Jacques’ expert bartenders have added the new Café Diable cocktail to the menu from now through Mardi Gras.
A New Orleans favorite and celebratory Mardi Gras libation, the Café Diable is a classic spiced spiked coffee cocktail with flavors of clove, orange, lemon, cinnamon, black pepper and honey. The special twist on this concoction is the Myers's Dark Rum, which is flambéed before guests’ eyes, then incorporated into the spiked coffee and topped with Crème Chantilly. For those who are feeling bold and planning their own Mardi Gras gathering, scroll down to find the full recipe and step-by-step instructions below to wow and entertain your partygoers.
For the month of January at Jacques’ Bar, a new monthly bar insert menu and Sunday Supper menu were also created to offer a curated selection of light appetizers, entrees and desserts. The January Bar Insert Menu features a delicious Quince Tart, a pastry with a similar flavor to a pear and a beautiful peachy-orange color. The Hâchis Parmentier, a classic french cottage pie, and a rich vegetable soup with tapioca pearls, are also available as hearty and comforting entree dishes. In the soft glow of candles and fresh blooms at Jacques’ Bar, Sunday Supper is served on Sundays from 1:00pm to 9:00pm and includes favorites such as Grilled Cheese Sandwich “Amélie,” Smoked Salmon and Clementine Granité.
We hope to see guests enjoying our selection of new winter menus and make sure to post a picture of your cocktail creation by tagging @majorelleny on Instagram. Don't forget to also include our signature hashtag, #LowellLoves!
The Café Diable Recipe
- A cup of your favorite Coffee (brewed)
- 1 whole Orange
- ½ of a Lemon
- Dried Clove Buds (roughly 5-10 buds, or to taste)
- One Vanilla Bean
- ½ Teaspoon of Black Peppercorns (coarsely crushed)
- 2 Stars Anises
- ½ of a Cinnamon Stick
- ½ cup of Acacia Honey
- 1 tablespoon of Sugar
- 6 oz. of Myers's Rum
- A dollop of Crème Chantilly (for the topping, similar recipe here)
Spicing the Coffee:
Begin by brewing a fresh pot of coffee and make about 6-8 cups worth. Then, pour the freshly brewed coffee into a pot and begin to simmer on a stovetop on a low heat. As the coffee is heating up on the stove, squeeze the juice of one orange and ½ of a lemon into the pot of coffee. The peels of the orange and lemon rinds can then be chopped and stirred into the pot.
Next, add the clove buds, one stripped fresh Vanilla Bean, ½ teaspoon of coarsely crushed black peppercorns, 2 star anises, ½ of a cinnamon stick (cut in half), ½ cup of Acacia Honey, 1 tablespoon of sugar and ½ cup of Myers's Rum. The amount of spice can be varied slightly depending on personal taste. Allow the mixture to steep on low heat for about 10-15 minutes.
The amount of time to steep can be increased or decreased depending on how strong you would like the spices to taste. Make sure to keep on low heat so as not to burn the coffee or spices. Once the desired taste has been achieved, remove from the heat and strain the contents into a large thermos.
Making the Drink and Flambéed Rum:
Start by pouring about 6 oz. of the spiced coffee into the cup of your choice, a Snifter or glass mug is recommended. In a separate glass (or small copper pot), pour 2 oz. of the Myers's Rum and light the rum on fire. Quickly pour the flaming mixture into the glass containing the coffee and finish with a dollop of fresh Crème Chantilly. Serve and enjoy this warming cocktail!