2 cups tangerine juice
2 tablespoons tangerine zest
1 cup filtered or bottled water
3/4 cup granulated sugar
2 ounces Campari
2 tablespoons pistachios, skinned and chopped
Mint leaves for garnish
1. Strain the tangerine juice to remove any pulp.
2. Make the syrup: in a saucepan, bring the water, and sugar to a boil. Stir until sugar is dissolved and simmer 5 minutes. Remove from heat, add zest, cover and let steep for 10 minutes.