By Bogdan Skrypal, The Guild Bar in Dubai, UAE
I use the whole mandarin, peel, juice and pulp to make a cordial, which contains acids, and use the leaves as a garnish.
Add ingredients into shaker with ice, shake and fine strain. Garnish with orange zest and mandarin leaf.
"The idea of the cocktail came from my great love for tangerines and apricots, which remind me of Christmas as a large family and the smell of tangerine peel was everywhere. In the mornings we would have toast with homemade butter and apricot jam.
This cocktail is a combination of passion and 11 years in hospitality, and after tasting it, you will notice the union of two stories, Cuba and my life in Ukraine."
