Ginjinha, often referred to as simply “Ginja,” is a traditional Portuguese liqueur that holds a special place in Portuguese culture and gastronomy. It is a sweet cherry liqueur made from a specific type of sour cherries called “Ginja” or “Morello cherries.”
The liqueur is made by infusing Ginja cherries in alcohol, typically aguardente (a Portuguese brandy), along with sugar and sometimes other ingredients such as cinnamon or cloves. The cherries and their pits are left in the mixture, which imparts a distinct almond-like flavor from the pits and contributes to the overall character of the liqueur.
In Portugal, Ginjinha is commonly enjoyed as an aperitif or digestif, particularly in the city of Lisbon, where it is a beloved part of the local culture. It is often served in small taverns and bars known as “ginjinha bars” or “ginjinha houses.” These establishments specialize in serving Ginjinha, and locals and visitors alike gather to savor this iconic liqueur.
And that’s where I first sipped Ginjinha, in Lisbon, Portugal.
But, I knew about long before that thanks to the legendary Anthony Bourdain.
The fusion of vodka and red wine in this ginjinha recipe should offer a unique layer of complexity, enhancing the flavors of the sour cherries and the aromatic spices. Cheers!
Pingback: Portuguese-Inspired Cherry Liqueur - Peter A. Hovis