Tonic Water

Lurisia Acqua Tonica with Chinotto instead of just quinine

Lurisia's tonic water is called Acqua Tonica in Italy and follows its own path: in addition to quinine, it contains an infusion of Ligurian chinotto and twelve percent lemon juice. This isn’t a neutral filler, but a tonic with a distinctive signature.

Lurisia's tonic water is the Italian take on a British classic. While ordinary tonic derives its bitterness solely from quinine, this one includes an infusion of chinotto, that small bitter orange from the Ligurian Riviera. Twelve percent lemon juice provides acidity and freshness—a proportion found in hardly any other tonic water.

In the glass, it is clear and bright with lively, fine effervescence. The aroma leans toward lemon at first, with something resinous and bitter underneath that you wouldn’t encounter in a standard tonic. Bitter-spicy, citrus-fresh, and alert—and the bitterness lingers.

The bitterness comes from the quinine, not from sacrifice

With this tonic, "dry" doesn’t mean less sweet, but distinctly bitter. Quinine and chinotto work together, and you can taste it from the very first second.

On the palate, the lemon hits first, bright and clear, then the bitterness arrives from two sides: the quinine is sharp and direct, while the chinotto infusion is rounder and spicier, with a hint of orange peel. The carbonation is fine and long-lasting, so the lengthy bitter finish doesn't feel heavy. Of all the varieties from this producer, it is the one that tastes the least sweet.

For a Gin and Tonic and for an alcohol-free evening

At 6 degrees Celsius, served in a large glass with plenty of ice, this Acqua Tonica is the kind of filler that doesn't mask a gin, but rather complements it.

It pairs particularly well with juniper-forward spirits from our gin selection, because the chinotto note picks up on the juniper instead of covering it. Express a wide strip of lemon zest over the glass—no other garnish is needed. It becomes clearer and sharper with vodka, and creates a lovely, light long drink with a vermouth from the aperitif corner.

When drunk solo, it is a sophisticated thirst-quencher for those who don't want anything sweet in the evening. A slice of preserved lemon or a sprig of rosemary in the glass picks up the bitterness and turns it into something unique. If you have guests and someone is toasting without alcohol, this is the bottle you should reach for.

Chinotto from the Riviera di Ponente—and plenty of it

The chinotto infusion comes from the Slow Food Presidium in Savona on the Ligurian Riviera di Ponente, where this citrus variety has been grown since the 16th century.

And here is the real kicker: with a 0.8 percent infusion, this tonic contains a good twenty-five times as much chinotto as the Chinotto soda from the same producer, which contains 0.03 percent. The soda is named after the fruit, but the tonic tastes most clearly of it.

The quinine, meanwhile, does not come from ground bark but is added as a pure substance—which is why the bitterness tastes so consistent and clear, without the earthy note that a bark extract would bring. It is listed on the label as an ingredient, as it must be: quinine is subject to mandatory declaration.

A well-chilled bottle, a pre-cooled glass, and generous amounts of ice are half the battle. Warm tonic is unforgiving, and a half-empty bottle left overnight even more so—the carbonation is gone by the next morning, leaving behind only bitter lemon soda.

Those who prefer the chinotto note without quinine can also find it in the Lurisia range as a soda. This Acqua Tonica is the driest interpretation of the lot. Hats off.

Contains quinine. Price plus deposit