Lurisia Chinotto Soda Recipe

Prepare glass

Chill a tall glass or collins glass in the freezer for 5–10 minutes or fill the glass with ice to cool while you prepare the soda.

Measure 120 ml Lurisia Chinotto concentrate or Chinotto syrup into a clean mixing jug or pitcher. If using pre-bottled Lurisia Chinotto (ready-to-drink), reduce concentrate and omit additional sparkling water—use 360–420 ml chilled Lurisia Chinotto and skip the next step mixing with sparkling water.

Add 10 ml freshly squeezed lemon juice to the Chinotto concentrate. The lemon brightens the bittersweet citrus notes and balances sweetness.

If you prefer a sweeter drink, stir in 30 ml simple syrup. Taste after mixing and adjust: omit the syrup for a more bitter, authentic Chinotto profile or keep it for a softer soda.

Pour 480 ml cold sparkling water into the jug slowly over the back of a spoon or down the side to preserve carbonation, stirring gently once or twice to combine. If using ready-to-drink Lurisia Chinotto, simply top with a small splash (30–60 ml) of sparkling water to add fizz if desired.

Taste and adjust: add another 5–10 ml lemon juice or up to 15 ml extra simple syrup to balance bitterness and acidity as preferred.

Discard ice used to chill the glass if you pre-chilled, then fill the serving glass with fresh ice cubes (about 1 cup).

Pour the prepared Chinotto soda over the ice, distributing evenly if making multiple servings.

Garnish with a lemon wheel or twist on the rim and a sprig of fresh mint for aroma if desired. Lightly slap the mint between your palms before adding to release oils.

Serve immediately with a straw or stirrer so drinkers can re-mix if sugar settles.