Instructions: Pour tangerine juice into ice cube trays and freeze until solid, about 2 hours; release cubes and use, or seal in a plastic freezer bag and freeze up to 1 week.

In a blender, combine 1/2 the pisco and 1/2 the lime juice. Cover, turn to high, and drop 1/2 the frozen tangerine juice cubes through opening in lid. Whirl until mixture is slushy; pour into a pitcher.

Repeat to whirl remaining pisco, lime juice, and tangerine cubes; add to pitcher. Add chilled club soda. Pour into glasses (8 to 10 ounces); garnish with lime slices.

This recipe yields 12 cups; 12 servings.

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