Step 1

Add the clementines in syrup to a blender. Blend on high power, getting the pulp as fine as possible.

Step 2

Using a muslin cloth or cheesecloth, strain the syrup into a jug catching all of the pulp in the cloth and keeping the liquid only. You should end up with about 8 fl oz of juice.

Step 3

Add this juice to a small pan along with the sugar. Heat on a low heat, stirring to help dissolve the sugar, about 3 minutes.

Step 4

Store the syrup in a heatproof jug and allow to cool before use.

Step 5

If you are working with juice to start, add this juice to a small pan along with the sugar. Heat on a low heat, stirring to help dissolve the sugar, about 3 minutes. Allow to cool before use and store the syrup in a heatproof jug.

Step 6

Add the Bushmills Original, lemon juice, egg white and clementine syrup to a cocktail shaker, seal and dry shake (this mean shake without ice).

Step 7

Open the shaker and add enough cubed ice to fill the shaker. Seal the shaker and hard shake for approximately thirty seconds.

Step 8

Open the cocktail tin, place the hawthorne strainer in the tin and carefully pour the liquid into the rocks glass.

Step 9

Garnish with a dash of orange bitters and a mandarin slice and peel that has been skewered on a cocktail stick.