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 tabbed “Ginja” or “Morello cherries.”

The liqueur is made by infusing Ginja cherries in alcohol, typically aguardente (a Portuguese brandy), withal with sugar and sometimes other ingredients such as cinnamon or cloves. The cherries and their pits are left in the mixture, which imparts a unshared almond-like savor from the pits and contributes to the overall weft of the liqueur.

In Portugal, Ginjinha is wontedly enjoyed as an aperitif or digestif, particularly in the municipality of Lisbon, where it is a minion 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 unwrinkled gather to savor this iconic liqueur.

And that’s where I first sipped Ginjinha, in Lisbon, Portugal.

But, I knew well-nigh long surpassing 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 whiffy 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 humid 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, visionless 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. Snifter the strained liquid into sterilized glass bottles and seal tightly. Optionally, you can alimony a few of the cherries in each snifter for decorative purposes and uneaten flavor.
• Your homemade ginjinha is now ready to be enjoyed! You can serve it neat, on the rocks, or plane use it in various cocktails.

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