Full Blood

Michael Gatlin, Evo, Portland, Maine, USA

“I run the bar program at Evo, a Mediterranean restaurant in downtown Portland that specializes in exotic recipes from the Levantine region. In creating the menu my aim was to bring some of the elements from the region and make them accessible to a drinking crowd. The name Full Blood refers to the Sanguinello orange grown in Spain and Sicily.” Michael Gatlin

45 ml (1.5 oz) Metaxa 5 Stars

15 ml (.5 oz) Lillet Rouge

15 ml (.5 oz) blood orange puree

22.5 ml (.75 oz) fresh lemon juice

7.5 ml (.25 oz) Basil Honey Syrup*

Shake over ice and strain into a chilled cocktail glass.

*Basil Honey Syrup: Bring 1 cup honey, 1 cup water, and 12 basil leaves to a simmer and let rest until cool. Strain and refrigerate.

gaz sez: I’ve a soft spot in my heart for Metaxa, a sweet, herbal Greek spirit that most folk think of as a brandy, since in the 1970s we used to make Continental Stingers with Metaxa and Galliano, and they went down rather well at the time, though I doubt they’d hold up today. There’s no denying that Full Blood is a sweet drink, too, and it’s a delightful sweet cocktail that, in my opinion, would sell well in any bar in the world.

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