Chinotto Recipe

Prepare botanicals

If using whole botanicals, lightly crush the gentian/cinchona and cloves with the flat of a knife or in a mortar to release flavor. If you have dried chinotto peel or concentrate, measure and set aside. If using fresh orange/lemon peel, use a vegetable peeler to remove only the colored zest (avoid white pith).

Combine 500 ml water and 300 g sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add the dried chinotto (or chinotto concentrate), orange peel, lemon peel, crushed bittering botanicals (if using), cloves, and star anise to the syrup. Reduce heat to low so the liquid barely simmers. Maintain a very gentle simmer for 12–15 minutes to extract aromas and bitterness. Stir occasionally.

After simmering, remove the saucepan from heat and let the mixture steep for 30–45 minutes off the heat to deepen flavor. Taste after 30 minutes and adjust steep time if you want stronger bitterness.

Strain the syrup through a fine-mesh sieve lined with cheesecloth into a clean container to remove solids. Press gently on solids to extract liquid but avoid forcing through too much sediment.

Cool the strained syrup to room temperature, then refrigerate until fully chilled. The syrup will keep refrigerated in a sealed container for up to 2 weeks.

Optional: If the syrup is too bitter, you can adjust by stirring in up to 1–2 tablespoons (15–30 g) of additional sugar dissolved in a little hot water, then cool again. If too sweet, dilute with a little water and rebalance.

Chill a 275 ml bottle or glass well. Keep carbonated water cold to preserve fizz.

Measure 45 ml of the chilled chinotto syrup and pour it into the bottle or glass.

Add 3 ice cubes to the glass if desired (omit ice for a full 275 ml bottle fill to avoid overflow).

Slowly pour 230 ml of chilled carbonated water over the back of a spoon into the bottle or glass to preserve carbonation and create gentle mixing. Stir once lightly with a bar spoon if in a glass; if using a sealed bottle, gently invert once to mix.

Taste and adjust: for a sweeter drink add up to 5–10 ml more syrup; for more bitterness reduce syrup slightly. Garnish with an orange slice or twist if desired.

Serve immediately. Store any leftover assembled drink in a sealed bottle in the refrigerator and consume within 24 hours to retain carbonation.