Chinotto

Ingredients

• 12 ozmyrtle-leaved orange peel (chinotto), dried
• 8 cupswater
• 1 cupdark brown sugar
• 1 cupwhite sugar
• 1 tbspgentian root (optional bitters booster)
• 1 tspstar anise
• 1/2 tspcinnamon stick, cracked
• 1/4 tspvanilla extract
• 1/8 tspsea salt
• 8 dropscitric acid or 1 tbsp lemon juice
• 2 literschilled sparkling water
• 1/4 cupinvert sugar (or corn syrup, optional for mouthfeel)

Instructions

1. 1
   Combine dried chinotto peel, gentian, star anise, cinnamon, and 8 cups cold water in a medium pot; bring to a simmer and gently cook 15 minutes.
2. 2
   Strain out solids, returning liquid to the pot. Stir in dark brown sugar, white sugar, and salt; simmer 5 minutes until dissolved. Cool syrup completely.
3. 3
   Add vanilla and acid/lemon juice. The concentrate will be very dark and intensely bitter-sweet.
4. 4
   When ready to serve, mix 1 part chilled concentrate with 3 parts chilled sparkling water (about 250 ml soda water per 80 ml syrup). Adjust sweetness to taste.
5. 5
   For authentic Italian fizz, pour vigorously over ice cubes to release carbonation; garnish with a twist of orange zest if desired.
6. 6
   Store leftover syrup refrigerated up to 2 weeks; shake gently before each use to redistribute aroma compounds.