Cocktails – The Organic Holiday Party

By Nora Zelevansky / November 8, 2012

Photography by Natasha Phillips

Candle Café West mixologist Gabriela Martinez


2 oz. Papagayo spiced rum infused with apple and pears (see below)

1 oz. of Combier orange liqueur

1/2 oz of Marie-Framboise cognac

2 oz. of apple juice

2 oz Shiraz

1. Add all ingredients in Boston shaker topped with ice and shake.

2. Serve on a rock glass with ice and two slices of fruit on top.


1 bottle of Papagayo spiced rum

2 apples and 2 pears

1. Cut apples and pears and let sit with the rum for 2-3 days.

2. The fruit will soak the rum and release sugars and flavor


1 1/2 oz Berkshire bourbon

1 oz sweet vermouth

1/2 oz Pedro Ximenez sherry

1/4 oz of maple syrup

3 drops of bitters

Smoked clove

Orange twist

1. Add all ingredients in mixing glass with ice and stir.

2. On a small plate burn about 6 cloves and cover with snifter so the smoke with coat the glass with flavor.

3. Strain cocktail into snifter and top with a clove and an orange twist


– from The Organic Holiday Party

Nora Zelevansky

Nora Zelevansky

Nora Zelevansky is the author of upcoming novel, Will You Won't You Want Me?, and Semi-Charmed Life. Her writing has appeared in ELLE, T Magazine (The New York Times), Town & Country, the Los Angeles Times, The Wall Street Journal and Vanity Fair, among others. She lives with her husband and daughter in Brooklyn, New York.
Nora Zelevansky

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