Chinotto Recipe
Make Chinotto Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chinotto Syrup
Soda Finish / Serving
Method
Chinotto Syrup
- 1
Prepare peels and aromatics
Wash the chinotto or bitter oranges thoroughly. Using a vegetable peeler or sharp knife, remove the outer zest from the fruits, avoiding as much of the white pith as possible. If you can't source chinotto, use Seville (bitter) orange peel. Measure about 50 g of peel. Split the vanilla bean lengthwise. Combine the peel, star anise, cloves, dried gentian root (or gentian powder), and dried orange/chinotto peel in a small bowl.
- 2
Make infusion
In a medium saucepan, combine 400 ml water and the measured peels and aromatics. Bring to a gentle simmer over medium heat, then reduce to low and simmer very gently for 20 minutes to extract bitter oils and aromatics. Do not boil vigorously; you want a gentle infusion.
- 3
Strain and combine with sugars
After 20 minutes, remove from heat and let the infusion rest 10 minutes. Strain the liquid through a fine mesh sieve into a clean saucepan or bowl, pressing gently on solids to extract liquid but leaving most solids behind. Return the strained infusion to the saucepan. Add granulated sugar (350 g) and light brown sugar (50 g) to the infused liquid and stir over low heat until completely dissolved — do not boil hard, just warm enough to dissolve sugar (about 5 minutes). If using vanilla bean, add the split pod to the syrup while warming; if using extract, add later.
- 4
Add juice, acid, and finish
Once sugars are dissolved and syrup is smooth, remove from heat. Stir in the 60 ml strained chinotto or Seville orange juice, 15 ml fresh lemon juice, 1 tsp caramel (if using) for color, and a pinch of sea salt. If using vanilla extract instead of pod, add 1/2 tsp now. Taste and adjust: the syrup should be bittersweet with a bright citrus acidity. If it's too bitter, add 1-2 tbsp more sugar; if too sweet, add a little more lemon juice.
- 5
Cool and age (optional)
Allow the syrup to cool to room temperature, then transfer to a clean glass bottle or jar, removing the vanilla pod and any large solids. For best flavor integration, refrigerate for at least 12 hours and up to 3 days to let the bitter and aromatic notes meld. The syrup will keep refrigerated for 2–3 weeks.
Soda Finish / Serving
- 6
Assemble chinotto soda
To serve, fill a tall glass with ice (about 1/2 to 2/3 full). Add 45–60 ml (3–4 tbsp) of the chinotto syrup per 240 ml (1 cup) of sparkling water, adjusting to taste. Pour chilled club soda slowly over the syrup to preserve carbonation. Stir gently once to combine.
- 7
Garnish and serve
Garnish with an orange or chinotto slice and a sprig of mint if desired. Serve immediately. For a batch: mix 1 part syrup to 6–8 parts soda (adjust to sweetness and bitterness preference) in a pitcher, keep chilled, and top with soda when serving.