Tag Archives: Il Tramonto Limoncello

Futures End #0-3/Batman Eternal #5-7/Limoncello Lemonade

The-New-52-Futures-End-full(Spoilers. But they’re pretty lame ones, so don’t fret too much.)

DC Comics’ official page for Futures End #4 poses lots of questions.

“Where is Red Robin? Who wants to steal from the world’s most famous man? And whatever happened to Stormwatch?”

But unless I’m very much mistaken, they answered all of these questions as main plot points in Futures End #1-3 (tending a dive bar in New York City; Terry McGinnis aka Batman Beyond; it blew up, respectively).

So I have a few questions of my own:

Why is Green Arrow “dead”? (Again?) And more broadly, what does “death” even mean in superhero comics? (Answer is almost always: Nothing. Nada. Fuck all.)

Why should I care about Frankenstein? Why is he featured so prominently in 2 of the 5 issues thus far, and more pointedly, is DC pushing him on us because that movie sucked so hard?

(Almost forgot that existed, didn’t you?)

And one perpetually nagging query: What’s with Batman Beyond’s face? Especially the mouth region. Like… you can see his teeth and inner mouth and stuff, but the mask completely covers his jaw and mouth and lips… I don’t understand. Somebody please explain.

Anyway — Futures End #0 was so promising. It was all Terminator-meets-Days of Future Past, and as usual, the goddamn Batman was the last man standing. Mr. Terrific seems intriguing so far, despite the fact that the “T” could just as easily stand for “Tool.”

Though I really want to like this series, I remain ambivalent. Oddly enough, the same is true of Batman Eternal.

BatmanEternal7Again, strong start followed by filler. I mean, Oswald Fucking Cobblepot is the cover image for Eternal #7. Can we be done with Penguin already? Nobody fucking cares. Least of all Batman.

Is a weekly series just too ambitious? Or maybe “bloated” is a better word. With an eternally (heh) rotating creative team, Eternal and Futures End are perhaps suffering from that cliche about the box of chocolates. One person’s pineapple truffle is another’s rum nougat. (Or vice versa…?)

Eternal #5 features art by Andy Clarke, who pretty much knocked my socks off. Looking forward to more issues from him — his images are simultaneously sharp as glass and just a little rough around the edges.

On to the drink! Today was really the first summery day here in Minneapolis, and I was craving some lemonade. I bought some limoncello for the Bourbon Pom drink I posted a while back, so I figured I could use some of that up. So — I give you the limoncello lemonade. (It’s limoncello with lemon juice and ice.)

1.5oz Il Tramonto limoncello

juice of one lemon

ice, slightly crushed

Combine in a glass. Stir. Add ice.

Yup. So I was lazy. It’s a lazy kind of day. Good way to get rid of limoncello if you have no other use for it, but I’d highly recommend that Bourbon Pom if you’re looking for a little more pizzazz.

IFC 2014 Debrief: Stress, Hospitality, and Why I Fix People Drinks

Recently Linz and I engaged in a spot of friendly family rivalry: IFC 2014, the second annual Bacher-Murray clan cooking competition. For the uninitiated, “IFC” stands for “Iron Fucking Chef,” because the Bachers and the Murrays are just that badass and also because they do not shy away from a healthy dose of profanity.

Delicious food was cooked and eaten by all eight of us, but food isn’t what we concern ourselves with on this blog, is it?

1964846_10202626828406875_323227882_nLinz and I cooked a Mediterranean/Mexican fusion falafel salad, and to fit that theme I tested and carefully selected a few “featured” cocktails to go with the meal: the Lion’s Tail, which you’ve already read about on this blog, an as-yet unnamed beverage incorporating citrus and pomegranate, and a non-alcoholic version of the same (basically a pomegranate lemonade). I chose these flavors for their respective ties to both Mediterranean and Mexican cuisines.

I do like cooking. Not as much as Linz, but maybe I’m getting there. Cocktails have been kind of a “gateway drug” to cooking — in recent weeks I’ve started looking forward to getting home from work, having a shower, fixing myself a nice drink and attempting whatever awesome-sounding recipe Linz has pulled out of the internets.

So of course I like fixing drinks for myself. But I have just as much (or more) fun fixing them for other people. After the hurricane of throwing together an appetizer, a full meal-sized salad, a dessert, and three different cocktail choices between eight people in an hour or less, I can say with some certainty I don’t think I’d like being a bartender. But they also say we sometimes learn best when under stress.

I had fixed both the Lion’s Tail and the Bourbon Pom before, so I knew they’d hold up well — especially since their flavors are pretty apparent just looking at the ingredients, so it was easy for folks to choose something they’d enjoy.

On the other hand, the pomegranate lemonade was a new one for me, in that I had never fixed it before the last five minutes of our allotted cooking time. I didn’t know whether it would be heavy on the sours of the citrus or the bitters of the pomegranate; whether it would be too sugary or too watery.

I went into it pretty much blind, and I was pretty nervous about the results. But it went over well, and I’m glad I thought to provide the non-alcoholic option; it meant our diners could enjoy the same flavors present in the Bourbon Pom without the booze. Even if only one person selects that beverage (as was the case), it’s still worth the effort and whatever stressing out I might’ve done about it at the time.

(Later that weekend I fixed one for myself, and it is pretty tasty.)

So yeah, I like drinking in general. But the low-cost, high-return of mixing cocktails for our friends and family has become a rewarding hobby, and like cooking, it’s a skill I can apply to a lot of different contexts.

Without further ado, Andrew and Lindsay’s IFC 2014 Cocktail Menu:

The Lion’s Tail

2oz Buffalo Trace bourbon

1/2oz St. Elizabeth Allspice Dram

1/2oz lime juice

1tsp simple syrup

1-3 dashes Angostura bitters

lime wheel/wedge

Shake all ingredients over ice; serve straight up or on the rocks in your glass of choice (I recommend a double Old Fashioned) and garnish with the lime.

Most recipes will tell you to strain this drink, but fruit juices produce a nice frothing effect when shaken that separates in the glass almost like a freshly-poured Guinness. The greater the quantity of fruit juice, the greater the effect; pour it right away before the drink settles out in the shaker. The end result is a smooth, creamy head over a spicy, boozy bourbon drink. Delish.


Next up: the Bourbon Pom, so named for the brand of pomegranate juice I found in our grocery store.

pom2oz Buffalo Trace

1.5oz pomegranate juice

1Tbsp Il Tramonto Limoncello

1Tbsp lemon juice

lemon twist

Shake all ingredients over ice; strain or pour straight up/on the rocks.  Again, to get that nice foam on top of your drink just pop the top off your shaker (right away!) and pour straight into your glass. Crack that lemon peel over the top to release some more of those lovely citrus oils.

Careful with your measurements on this drink — the first time I fixed it, I put in an OUNCE of limoncello instead of a tablespoon, and the result was waaay too sweet. Like, lemon-drop candy sweet.

And last but not least, the non-alcoholic pomegranate lemonade.

3/4 – 1 cup cold water

1/2 cup pomegranate juice

1.5Tbsp lemon juice

1.5Tbsp simple syrup

lemon wheel/wedge

Combine in a tall glass, throw in a few ice cubes, and stir — carefully! Your average pint glass is full to the brim with these quantities, so either scale it down or be sure to put it in something a little more spacious. Again, garnish with your slice of citrus.