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Drink DuJour: The Café Diable

Serve this fortifying cocktail when Jack Frost is nipping at your nose

A winter night in New York is cold; a bitter and biting cold that makes your warm home feel even more inviting than ever. But, if you do find yourself away from home, out on one of those frosty nights, and in search of some warmth, we recommend stopping by the Jacques Bar at The Lowell. While warming yourself in a club chair next to the toasty fire, order the Café Diable, a cocktail expertly crafted by the Jacques’ bartenders. Served hot, the Café Diable pairs flambéed Myers’s Dark Rum and coffee together, spiced with orange, cinnamon, and clove, and topped with fresh Crème Chantilly. A New Orleans favorite during Mardi Gras celebrations, this drink has its own limited-edition New York spin: it’s only available through February 22. However, we’ve provided the recipe below so you can tend bar at home.

5 oz. Myers’s Rum
6 oz. Coffee (brewed)
1 whole Orange (juiced)
1/2 of a Lemon (juiced)
Dried Clove Buds (roughly 5-10 buds, or to taste)
1 Vanilla Bean
2 Stars Anises
1/2 Teaspoon of Black Peppercorns (coarsely crushed)
1/2 of a Cinnamon Stick
1/2 cup of Acacia Honey
1 tablespoon of Sugar
A dollop of Crème Chantilly

Preparation: Begin by brewing a fresh pot of coffee and make about 6-8 cups worth. Pour the freshly brewed coffee into a pot and begin to simmer on a stovetop on a low heat. 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. 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.

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 spiced coffee and finish with a dollop of fresh Crème Chantilly. Serve and enjoy.