Chinotto is a small, intensely bitter citrus — the myrtle-leaf orange — borne in tight clusters on a slow, dwarf tree with tiny myrtle-like leaves, grown chiefly along the Italian Riviera. Far too bitter and sour to eat raw, it is famous instead as an ingredient: candied whole in syrup or liqueur, distilled and infused into amari and aperitivi, and above all as the defining botanical of the dark, herbal Italian soft drink that bears its name.