Portuguese-Inspired Cherry Liqueur

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!

Portuguese-Inspired Cherry Liqueur

5 from 1 vote

Course: CocktailsCuisine: PortugueseDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Total time

720

hours 

Ginjinha, often referred to as simply “Ginja,” is a traditional Portuguese liqueur that holds a special place in Portuguese culture and gastronomy.

Ingredients

• 1 pound 1 sour or tart cherries

• 1 cup 1 vodka

• 1 cup 1 high quality red wine (dry, full-bodied)

• 1 cup 1 sugar

• 1 1 cinnamon stick

Equipment

• Giara bottleBuy here
• Cocktail glassesBuy here
• Mesh strainerBuy here

Directions

• Sterilize a glass jar with a tight-fitting lid by boiling it in hot water for 10 minutes, or by putting it through a hot dishwasher cycle.
• Wash the cherries thoroughly and remove the pits.
• In the sterilized jar, place the pitted cherries, sugar, and cinnamon sticks.
• Pour the vodka and red wine over the cherries and other ingredients in the jar, ensuring they are fully submerged.
• Close the jar tightly and store it in a cool, dark place for at least 4 weeks. The longer it sits, the richer the flavors will be.
• Shake the jar gently every couple of days to help dissolve the sugar and distribute the flavors evenly.
• Strain out the cherries and spices through a fine-mesh sieve. Bottle the strained liquid into sterilized glass bottles and seal tightly. Optionally, you can keep a few of the cherries in each bottle for decorative purposes and extra flavor.
• Your homemade ginjinha is now ready to be enjoyed! You can serve it neat, on the rocks, or even use it in various cocktails.