Naranja Daiquiri

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.

METHOD

Add ingredients into shaker with ice, shake and fine strain. Garnish with orange zest and mandarin leaf.

• 50ml Ron Santiago de Cuba 11 Years Old
• 20 ml Apricot Jam
• 20 ml Mandarin Cordial
• 20 ml Freshly Squeezed Lime Juice

THE CREATOR SAYS

"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."