New Year's Eve is just around the corner and we are preparing our own end-of-year celebrations at The Lowell. For the feast to end all feasts, honor 2019 at Majorelle with their exclusive New Year's Eve menu. Begin the festivities with light openers like Foie de Canard Poêlé au Porto, Duck Liver pan seared in port wine, or Huitres chaudes au champagne, Oysters in champagne sauce. As a main course, dive into Risotto aux Champignons et truffe noire, mushroom risotto with fresh shaves of black truffle, or Magret de caneton á l’orange, Riz sauvage, breast of duckling with oranges and wild rice, as you and your company reminiscence about the best times of 2019.
As festivities begin in Times Square, complete your extravaganza with desserts like Granité á la clémentine, Iced clementine granité, and Baba au rhum,“Baba” with flambéed rum and créme fraîche. Reservations for Majorelle can be made here and New Year's Eve Dinner is served from 5:00pm to 12:00am. Jacques' Bar and The Club Room will also be serving New Year's Eve specials and will have extended service from 12:00pm to 12:00 am. If you are thinking of celebrating closer to home, toast the New Year in comfort with the recipe of one of our most requested winter cocktails!
For those who cannot celebrate with us this holiday, delight in making our Moroccan Orange cocktail as the perfect addition to your next soiree. Break out your cocktail shaker and fine glassware to make this Majorelle holiday favorite that brings together the refreshing taste of perky citrus and the seasonal flavor of smooth almond in the most decadent mélange. Find the full recipe below and make sure to post a picture of your cocktail concoction and tag @thelowellhotel on Instagram, Facebook and Twitter or @majorelleny on Instagram. Don't forget to also include our signature hashtag, #LowellLoves! Wherever you are celebrating, we hope you have an exciting and responsible New Year's Eve.
Moroccan Orange Recipe
Ingredients
- 2 oz. of Mezcal
- 1/2 oz. of Lemon Juice
- 1/2 oz. of Orange Juice
- 1/2 oz. of Orgeat Syrup
- Orange Peel for Garnish
Instructions
Fill a cocktail shaker about half-way with ice. Pour 2 oz. of Mezcal into the shaker, then add 1/2 oz. of lemon juice and 1/2 oz. of orange juice with the finishing touch of a 1/2 oz. of Orgeat syrup. Shake and strain the mixture into a Coupe glass. Garnish with a burnt orange twist.
Pro Tip: How to Create a Burnt Orange Twist
Start by cutting out a rounded portion of an orange peel, that is at least one inch diameter, with a sharp paring knife. Make sure that the piece is on the thicker side. Next, light a match and hold the peel colored side down, around two inches away from the flame. Wave the peel slowly over the match for a few seconds to warm the oils and be careful to avoid transferring match soot onto the peel. Twist the peel into your desired shape and squeeze over the still lit match. Finish by rubbing the oils from the peel on the glass's rim and place your newly made garnish into your drink.
