Ginjinha
Ginjinha: Lisbon's sour-cherry liqueur — morello cherries steeped in aguardente with sugar and cinnamon, served in thimble glasses at tiny tiled counters. Origins: a Galician friar is credited with the recipe; the Rossio shop A Ginjinha has poured it since 1840.
What it is
Ginjinha: Lisbon's sour-cherry liqueur — morello cherries steeped in aguardente with sugar and cinnamon, served in thimble glasses at tiny tiled counters. Origins: a Galician friar is credited with the recipe; the Rossio shop A Ginjinha has poured it since 1840. Made from: ginja (sour morello) cherries, grape spirit, sugar, cinnamon and cloves. How it's made: 1) Macerate cherries in spirit for months. 2) Sweeten and balance. 3) Serve with or without a cherry in the glass ('com elas ou sem elas'). Served: as a quick shot at the counter, any hour. Flavor: tart cherry, almond-kernel depth, warm spice. Strength: about 18-23%. Culture: five tiny ginjinha bars around Rossio square are Lisbon institutions. See also: Port Wine, Vinho Verde.
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