Mer Du Japon


Whether you like to spend New Year’s Eve out and about or hiding from the craziness (like I do), it’s fun to ring in the new year with a sip of something special. This cocktail comes to us from the master bartender at the wonderful James Restaurant in Brooklyn and is made with yuzu, a tart East Asian citrus fruit. James’ sister company, Cecil & Merl, have a fantastic line of bitters that we’re so pleased to be selling on Many Kitchens. We’ve included it in our Cocktail Gift Box that could just as easily be a Mocktail Gift Box for you teetotalers. A dash or two of their bitters can make a seltzer water taste like an exotic cocktail. Here’s wishing you a very happy 2016 – may it be a tasty one!


Mer Du Japon

Makes 1 drink


1/4 oz yuzu juice (worth finding fresh or bottled but at a pinch you can use a mixture of orange and lime)

3/4 oz vanilla liqueur

1 1/2 oz vodka

1/4 oz simple syrup

5 dashes Cecil & Merl Apricot Bitters



Build this cocktail in a champagne flute by adding one ingredient at a time and topping with C & M Apricot Bitters and soda.

Mulled Wine


This year I’m spending Christmas in New York and am excited to roam the near empty city streets in record breaking balmy weather and make a dent on the pile of books by my bed. An ever growing pile thanks to my generous publishing friends that has been ignored in the last few weeks spent frantically processing, packing and chasing orders. Soon it will be time to relax and regenerate. For me, that will include the aforementioned books, some mulled wine and mince pies all devoured atop my big sofa with my new puppy snuggled beside me. Realistically, the new puppy will be ripping up everything in sight but it’s nice to have the idyllic fantasy. I wish you all a very happy Christmas. 


Mulled Wine


2 clementines

4 allspice berries

4 whole cloves

2 cinnamon sticks (plus additional for garnish)

1/4 cup honey

1 bottle red wine (fruit forward wines work well)

1/4 cup brandy



1. Peel your clementines with a vegetable peeler, reserve as garnish. Then juice the clementines into a stockpot. 

2. Add in your mulling spices: allspice, cloves and cinnamon. Then add in honey, wine and brandy and bring to a boil. 

3. Reduce to a simmer and heat for ten minutes. Then strain into heatproof cups and garnish with clementine peel and cinnamon sticks.

4. Enjoy!


Speculoos Tiramisù


Tiramisù is one of those desserts that’s universally loved. As a child, I was given mascarpone mixed with sugar and coffee which was perhaps contrary to today’s child rearing advice and might have been responsible for some hyperactivity but I couldn’t get enough of it.


Tiramisù takes no time at all to put together and can be made in advance whether you’re making individual portions or a large dish for a feast. The only tricky part is sourcing the traditional ‘ladyfingers’. We substituted Little Beligian’s Speculoos which have so much more flavor and the cinnamon, nutmeg and cloves made the whole dish taste so Christmasy!


Speculoos Tiramisù

Servings: 4 individual cups 


3 large egg yolks, room temperature

2 tablespoons granulated sugar

1/4 cup liquor (Marsala wine, dark rum or brandy (debate goes out as to the traditional alcohol- opt for what you prefer or have on hand)

1/2 cup brewed espresso

8 oz mascarpone cheese

16 speculoos cookies (1 bag of original speculoos, you may have some leftover for munching as you assemble)

Shaved dark chocolate for topping 



1. In a large bowl with an electric mixer, beat egg yolks and sugar together. Mix for about 5 minutes on high until mixture turns pale yellow and thickens.

2. Add in 2 tablespoons of liquor and 1/4 cup espresso. Stir mixture till all ingredients are incorporated.

3. In a small bowl, combine remaining liquor and espresso.

4. Break your speculoos in order to fit to the bottom of your individual glasses (I broke in 4 pieces for my smallest layer). Dip the cookies quickly in the small bowl of liquor and espresso and place in the bottom of container.

5. Dollop a large spoonful of mascarpone cream in each glass and smooth the top.

6. Repeat with a second layer of speculoos cookies dipped in espresso and mascarpone cream on top.

7. To finish, use a microplane to dust the top with dark chocolate. Cover with plastic wrap and refrigerate overnight.