Peel one clementine and set the peel aside. Before juicing, express the citrus oils over a small dish or the chilled glass by gently pinching the peel (skin-side down) to release the oils; reserve the peel for garnish.

Combine ingredients

In a cocktail shaker, add Tanqueray gin (2 oz), Mastiha (1/2 oz), strained full-fat Greek yogurt (1/2 oz), freshly squeezed clementine juice (3/4 oz), and orgeat cordial (1/2 oz). If you want a richer foam or silkier texture, add half an egg white (0.5 egg). If your clementines are not sweet enough, add up to 1/4 oz simple syrup to balance acidity.

Dry shake (if using egg white or yogurt)

Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the yogurt and/or egg white and helps create a stable, silky foam.

Wet shake

Add ice to the shaker (about 1 cup) and shake hard for 12–15 seconds until the shaker is very cold and the outside is frosty. This chills and dilutes the drink to the correct level.

Prepare glass (finish)

Dump the ice and water from the chilled glass and give it a quick wipe if needed. If you expressed oils earlier over the glass, you can rub the peel around the rim for added aroma.

Double strain and serve

Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh (conical) strainer to remove small curdles or ice shards, resulting in a silky, smooth texture and a neat foam cap.

Garnish and aromatics

Finish by expressing the reserved clementine peel once more over the drink to release citrus oils, then place it on the rim or float it on the foam. Optionally sprinkle a pinch of finely grated toasted almond or place a small sprig of fresh thyme on the foam for contrast and aroma.

Serve

Serve immediately while cold. Encourage the drinker to take a quick sniff before sipping to enjoy the layered aromatics of clementine, mastiha, and almond.