The only thing for it is to brew a low gravity beer and treat it perfectly, that is to say:
1) Extreme fermentation temperature control (shoot for the low number of the advertised range and keep the temp +/- 1 degree)
2) Exact pitching rate of healthy yeast (see: mrmalty.com and don't forget your yeast viability date)
3) Oxygen with pure O2 if you can, otherwise maximum hard agitation (like, a half hour).
4) If you're concerned about clarity, use a good flocculant yeast, S-04 or WLP002/WY1968
Normally I'd say force carb is the only way, but you said bottled so you need to give your beer 2 weeks at 70F at least to be comfortable on a low gravity batch, and THEN if they're carbed at least 48hrs in the fridge to compact the yeast and better absorb as much CO2 as possible into the beer.
Low gravity english beers fit this description perfectly. I have an ordinary bitter I try to keep around most of the time that I can brew on monday night and drink saturday morning (force carbing). An ordinary bitter would be my absolute first choice, with an OG around 1.036, although a dark mild would show any suspended yeast less but with british yeasts that's not really an issue.
I'd brew this beer tonight, or tomorrow if that's not possible.