Ginjinha

Ginjinha 2020

Ginjinha, also known simply as Ginja, is a traditional Portuguese liqueur made by infusing ginja berries, a type of sour cherry, in alcohol and adding sugar along with other ingredients. It is a popular drink in Portugal, particularly in the regions of Lisbon, Alcobaça, and Óbidos.

History

The origins of Ginjinha date back to the 17th century when a Galician friar named Francisco Espinheira experimented with the infusion of ginja berries in alcohol. The recipe quickly gained popularity, and the first commercial establishment dedicated to selling Ginjinha, A Ginjinha Espinheira, was opened in Lisbon in 1840.

Production

The production of Ginjinha involves several steps:

1. Harvesting the ginja berries, typically in the summer.
2. Infusing the berries in a high-proof alcohol, usually aguardente, for several months.
3. Adding sugar and sometimes other ingredients such as cinnamon or cloves to enhance the flavor.
4. Filtering the mixture and bottling the liqueur.

Serving

Ginjinha is traditionally served in small shot glasses, either with a piece of the infused fruit (com elas) or without (sem elas). It is enjoyed as an aperitif or digestif and is often consumed in the small, family-run taverns known as tascas.

Cultural Significance

Ginjinha holds a special place in Portuguese culture and is often associated with social gatherings and celebrations. The drink is particularly popular during the Festas de Lisboa, a series of festivities held in June to honor Saint Anthony of Padua.

Related Pages

• Portuguese cuisine
• Liqueur
• Lisbon
• Óbidos
• Aguardente

See Also

• Cherry liqueur
• Portuguese wine
• Alcoholic beverages