Add juices, syrup and Pisco to a pint glass filled with 3/4 full of ice.  Shake.  Strain into a coupe glass.  Top with sparkling water and a dash of angostura bitters.

Use a fresh slice of orange or lime to wet the rim of the glass and dip in mandarin salt to edge the rim.

Garnish with a candied tangerine.

In a small saucepan heat the purified water.

Once the water comes to a boil, add the sugar and remove it from the heat.

Stir until all the sugar is dissolved.  Add freshly juiced ginger. Let cool.

(If you do not have a juicer I recommend adding the peeled ginger to the water.)  Bring to a boil then simmer for at least 20 minutes.

Remove the ginger and add the sugar. Stir to dissolve and let cool.

Slice the tangerines into 1/8 inch slices and coat with granulated sugar.  Place the tangerines on a baking sheet.  I prefer using a torch lighter to brûlée the tangerines, but as an alternative, you can turn the oven onto broil and place tangerines on the bottom rack.

Once the tangerines become golden brown use a metal spatula to flip and torch or broil the other side.  (Be careful because the bubbling sugar can stick to your skin and seriously burn you.)

If you decide to use the oven to brûlée keep an eye on it because they can burn easily.

Cool completely before adding as a garnish.