From David Lebovitz
Garnish: tangerine wheel, allspice
Stir all ingredients except the bubbles in a short tumbler or rocks glass.
Add ice, garnish with tangerine wheel, and add a splash of sparkling water or wine.
Dust the top with a very small pinch of allspice or a barely-there dusting of nutmeg.
To make the spiced tangerine syrup: (1) lightly crush 2 teaspoons Sichuan peppercorns and ½ teaspoon black peppercorns. (2) Put them in a saucepan and toast them in the pan over medium-high heat, shaking the pan frequently, until they smell fragrant. (3) Turn off the heat, add ⅓ cup (65g) sugar, grated zest of one tangerine, and ½ cup (125ml) tangerine juice to the pan. (4) Warm the mixture until it just comes to a boil then turn it off, cover, and let steep at room temperature for 4 hours. (5) Rewarm the syrup briefly then strain into a clean jar. Cover and refrigerate until ready to use. (Feel free to use different spices or seasonings, such as allspice berries, a cinnamon stick, cloves, and/or slices fresh ginger slices.)