Comics Food

GateCrashers: Happy Hour Presents Gotham, A Batman Inspired Cocktail

“This city just showed you that it’s full of people ready to believe in good.”

As we approach Batman Day on September 18th, we find no better salute to the Caped Crusader than to serve up a cocktail honoring the city they call home. My love for Batman began with the Tim Burton classic film Batman and was solidified with Batman: The Animated Series. Multiple sessions of the Arkham trilogy later, and we find ourselves here, celebrating one of DC Comics’ legendary characters. The cocktail itself is similar in blueprint to a Manhattan, akin to the fictional city of Gotham being a modified combination of NYC and Chicago, but the differences at the end are what make it unique. Now, sit back in your worn leather chair and let Alfred bring you a Gotham, try to savor it as the BatSignal shines in the distance.


Whiskey, Rye, or Bourbon

Dry Vermouth

Sweet Vermouth

Bitters (Orange preferred)



Ten ounce highball glass


Measured Shot Glass

Cocktail Shaker



  1. Pour Ice into a Shaker and set aside.
  2. Pour 2 shots of Rye into shaker.
  3. Pour ½ shot Dry Vermouth into shaker.
  4. Pour ½ shot of Sweet Vermouth into Shaker
  5. Pour 2 dashes of bitters into Shaker
  6. Stir all the ingredients in the shaker for 10 seconds.
  7. Strain ingredients into chilled highball glass.
  8. Enjoy!

GateCrashers: Happy Hour presents Howl’s Falling Star

“You who swallowed a falling star, o’ heartless man, your heart will soon belong to me”

My wife has always been my guiding light when it came to broadening my horizons. She had repeatedly asked me to sit down and watch a Studio Ghibli film with her, but I always found a way to recuse myself from the situation. Never could understand my own hesitation, but perhaps Japanese animation was something I was just not drawn to, no pun intended. During the pandemic, it seems my own apprehensions towards trying something new had been lifted, as my guard was more focused on something a bit graver. Seated beside my wife, I watched Howl’s Moving Castle and came to the stark realization that I was an absolute buffoon for waiting this long. This masterpiece deserved all the praise and accolades that others had given it, who all shared the same sentiment towards my past self: “What do you mean you haven’t seen it?!” Don’t worry, this will not be my last Studio Ghibli film, but Howl’s Moving Castle will forever hold a place in my heart. For our inaugural edition of GateCrashers: Happy Hour, I present to you Howl’s Falling Star, a delightful Blackberry laden summer cocktail. Bottoms Up!


Blackberry Infused Vodka

Blackberry Liqueur

Blackberry White Claw

Lemon (for Garnish)

Crystallized Lemon Packet (Or use juice from lemon)



Shaker with strainer

Cocktail Glass



Measured Shot Glass

Blackberry Infused Vodka

1 Cup of Vodka

6oz Fresh Blackberries

  1. Pour all 6oz of Blackberries into a small mixing bowl.
  2. Using a muddler, whisk, or anything able to crush a small fruit, begin to press the blackberries into puree.
  3. Pour in your cup of Vodka and begin to muddle/whisk the two together. Continue until combined.
  4. Strain out the larger blackberry granules and place in mason jar.
  5. Refrigerate overnight.

Howl’s Falling Star

  1. Place ice into Shaker.
  2. Pour 2 shots (60mls / 2oz) of Blackberry Infused Vodka into shaker.
  3. Pour 1 shot (30mls / 1oz) of Blackberry Liqueur into shaker.
  4. Shake vigorously for 15-20 seconds.
  5. Place ice into cocktail glass.
  6. Pour 90mls/3oz of Blackberry White Claw into cocktail glass.
  7. Sprinkle Crystallized Lemon Packet into cocktail glass or pour ½ shot (15mls / ½ oz) of lemon juice.
  8. Pour contents of shaker into cocktail glass using strainer.
  9. Stir beverage in cocktail glass.
  10. Use peeler to cut a small strip of lemon peel, commonly referred to as a twist.
  11. Place lemon twist on top of drink and Enjoy!
Anime Food

Making the Croquette Egg Sandwich from “Your Name”

Your Name (Kimi no Na wa-君の名は) directed by Makoto Shinkai and released in 2016 is a beloved award winning anime romantic story about two teenagers whose paths become intertwined with each other. This is my brother’s favorite movie and last month we finally watched it together and I instantly fell in love with this film. I was not expecting the emotions it would evoke and just how beautiful the story was. When we decided to do Anime August I knew I had to make something from this film. Below you will find the full recipe I used when making the Croquette Egg Salad Sandwich that way you can follow along during the video and make your own! Be sure to tag us on Instagram or Twitter if you decide to make this and tell us how your’s turned out! 


  • 8 large eggs (4 for egg wash, 4 for egg salad)
  • 1 tbsp Japanese mayo
  • 1 tbsp yellow mustard
  • 4 russet potatoes
  • 1 cup panko bread crumbs
  • 1 lb lean ground beef
  • 1 sweet onion
  • 1 tbsp vegetable oil
  • 1-2 cups vegetable oil (for deep frying)
  • 1 cup all purpose flour 
  • Loaf of bread of your choice
  • Leafs of lettuce (optional)
  • Salt pepper to taste


  1. Bring two pots of water to a boil (1 pot for the eggs and 1 pot for the potatoes.
  2. While the water boils, wash and peel the potatoes then quarter them into chunks. 
  3. Once both pots of water are boiling add the eggs and potatoes to their respective pot and cover. Boil until fully cooked. 
  4. While the eggs and potatoes cook, finely chop the onion and add that, 1 tbsp of oil, and ground beef to a skillet. Cook until brown then drain the grease.
  5. Once the eggs are done, place them in an ice bath to cool. Peel once cooled and add them to a bowl and mash them up.
  6. Add mayo, mustard, salt and pepper to the mashed eggs, mix and refrigerate until needed. 
  7. Once the potatoes are cooked, drain them and then add them to a large bowl. Mash them, add salt and pepper to taste and the ground beef mixture. Mix and combine well.
  8. Let the potato mixture cool and then form into ovals. Place on a baking sheet and refrigerate for 15 minutes. 
  9. Once the croquettes have chilled take them and dredge them for frying (flour–egg wash–panko). Set aside to fry.
  10. Once the croquettes have been breaded, add 1-2 cups of vegetable oil (depending on the size of your frying pot/pan) and heat it. Drop a few pieces of panko to test if it is ready, if they start to sizzle it’s ready to fry.
  11. Fry the croquettes until golden brown 1-2 minutes per side. Set aside on a cooling rack.
  12. Take two slices of bread, spread the egg salad mixture on both sides. Add lettuce if you wish. Take 1-2 croquettes and add to the sandwich.
  13. Plate up and enjoy!

Baking Pizzelles with Mike

As the sun continues to set earlier than I would prefer it to, it’s helpful to turn to comfort food during the holidays. For years, I’ve baked pizzelles with my family in the weeks leading up to Christmas. I can’t physically be with them this year, but that hasn’t stopped me from keeping with the holiday baking spirit.

So grab yourself a pizzelle iron, turn up the holiday tunes, and follow the recipe below for some delicious Italian pizzelles!

What You’ll Need

  • Pizzelle iron
  • One extra large mixing bowl
  • One smaller bowl for melting butter
  • Measuring cups and spoons
  • A durable spoon for mixing
  • A regular silverware teaspoon (not a measuring spoon)
  • Wax paper or cooling trays
  • Metal cookie tins or sealed Tupperware containers


  • 6 eggs
  • 2 sticks of butter
  • 2 teaspoons of pure anise extract
  • 1 ½ cups of sugar
  • 3 ½ cups of all-purpose flour
  • 4 teaspoons of baking powder


  1. Preheat pizzelle iron. Follow manufacturer instructions for whether to use oils or cooking sprays on the surface. Off to the side, lay out an area of wax paper or cooling trays for finished pizzelles.
  2. Slightly beat 6 eggs in your mixing bowl. In another bowl, melt 2 sticks of butter in the microwave down to a liquid. If the butter begins bubbling in the microwave before it has all become liquid, take a moment to pour the liquid portion out into the mixing bowl. Then, continue microwaving the remaining portion of butter that is still solid. Once the eggs and melted butter are in the mixing bowl, add 2 teaspoons of pure anise extract. Stir these ingredients just enough to ensure the anise extract becomes evenly distributed. Finally, add the sugar, flour, and baking powder. Mix well by hand.
  3. Place dough on pizzelle iron, slightly larger than the size of a walnut – a regular silverware teaspoon (not a measuring teaspoon) usually makes a good size to start. You may adjust as you see fit. Bake as directed by the manufacturer or until light golden brown. For most pizzelle irons, this usually ranges from about 30 seconds to 1 minute. Some pizzelle makers continue to get hotter as they stay on, so you may notice you start at 1 minute and work your way down to 30-45 seconds over the course of baking.
  4. Place finished pizzelles on wax paper or cooling tray. Dust with powdered sugar while still warm, as this helps the powdered sugar stick to the pizzelles. Then, allow the pizzelles to cool to room temperature. Store in metal cookie tins or sealed Tupperware containers.

Baking Cookies with Jake

Hiya everybody!

It’s time for a history lesson about your good ol’ buddy, Jake. I’ve been baking since middle school. Its always been a way for me to make others happy and to keep myself occupied through a long, hands-on process. Sometime in highschool I just began to learn how to just eyeball ingredients. I’ve been experimenting with recipes since college and even wrote one of them down and here it is just in time for the holidays.

Jake’s Chocolate Chip Cookies

1 & 1/2 cups of flour

1 tsp of salt, add more to garnish because it adds texture and balance If you’re using kosher salt, use 1 1/2 tsp

1 tsp of ceylon cinnamon or more I changed this

1 1/3 cup light brown sugar. If you like a more molasses taste then go with dark brown sugar.

1 cup browned butter melted if whisking by hand cold if with mixer.

1 tsp vanilla, this adds some more delicious flavor

2 eggs 

1/2 tsp baking soda 

1/2 or 3/4 cups sugar. Ive done both sometimes the extra sweetness is nice but unnecessary really up to your taste but either should work.

1 cup Chocolate chips half semi sweet half milk chocolate maybe putting dark chocolate in when lacking semi sweet to give contrast and a different profile to the milk chocolate.

Optional: 1 tsp espresso powder for a lil more chocolate taste idk i’ve never done it let me know how this goes for you.

Directions For Browning Butter

Brown your unsalted butter on the stove at a medium heat. You’ll notice it gets a golden brown and real bubbly so to avoid frothing and burning stir the butter. will take on a nutty taste so the smell of it will really let you know when it’s done. Every stove is different just like every oven so time will vary. Take your newly browned butter and place it in the fridge overnight to allow it to set. You can melt it again later for the mixing.


Basically, just throw all that shit in a bowl and stir it up. You can separate your wet ingredients and dry if you want or toss them all together.

Put the mixed cookie dough in the fridge for 1-3 days to relax and develop flavor. That’s why the cookie dough you buy at the store is delicious and perfectly safe to eat.

Preheat your oven to 350 degrees farenheight. Scoop some dough out with your hands like a bear and form them into balls the size of a golfball or use an ice cream scooper that will give you a consistent size. Put them on a buttered baking sheet or greased baking sheet. I think butter works the best because butter only helps the flavor. Parchment paper is a good surface too. Then hit the globs of dough with a bit of your flakey seasalt. If you get the salt on the pan it’ll add flavor to the rims of the cookie.

Bake for at least 12-13 minutes. Or don’t… cookie dough is better.

Note: Just for the spread of correct information the reason people say not to eat raw cookie dough has nothing to do with the eggs, which are normally pasteurized unless you’re using ones from a local farm or your own chicken. But in fact it is the flour that is the more dangerous ingredient if you let it sit around too long.

Boom! Eat your cookies and enjoy. Or, again, just eat the dough raw if you want. I don’t make the rules.