Sour Cherry Liqueur - Ginginha Recipe on Food52 (2024)

FAQs

How to serve ginjinha? ›

Ginjinha, also known as Ginja, is a Portuguese liqueur created by infusing ginja berries in alcohol and then adding sugar and additional ingredients, the most frequent of which are cloves and/or cinnamon sticks. Ginjinha is served as a shot with a piece of fruit at the bottom of the cup.

Cherry liqueur will keep indefinitely. Store it in a cool dry place, like you would any spirit.

Ginjinha or simply Ginja, is a Portuguese liqueur made by infusing ginja berries (sour cherry, Prunus cerasus austera, the Morello cherry) in alcohol (aguardente) and adding sugar together with other ingredients, with cloves and/or cinnamon sticks being the most common.

Cherry liqueur is sweetened and can be made with any type of spirit base. Brandy is the most common, so cherry liqueur is often called cherry brandy. Then there's kirsch or kirschwasser, which is an unsweetened eau de vie distilled from cherries. But sometimes kirsch is called cherry brandy.

The best way to end your trip to Óbidos is with a shot of “ginja de Óbidos,” or “ginjinha”. This cherry liqueur is a famous local drink, and is often served in a chocolate cup. It originated with 17th-century monks from the region, who combined Morello cherries and brandy, and drank it as an aperitif or after dinner.

Round and soft flavor STORAGE: It has no expiry date. Store in a cool, dry place, promoting air circulation and away from light.

Does Liquor Expire? Unopened liquor has an indefinite shelf life. Opened liquor lasts about a year or two before it goes bad, meaning it starts losing its color and flavor. Don't use a liquor for well drinks if you won't use the whole bottle within two years.

Most liqueur should be used within 6 months to a year after opening. While stable liquors mainly lose their potency and flavor after their seal is broken, liqueurs can spoil and grow bacteria over time. The more sugar in the beverage, the faster it will spoil.

Cherry Liqueur - 18% - 200ML

It is a staple on every co*cktail enthusiast's drinks shelf and can be found in the armoury of every good bartender.

As they slid it across the reception desk, they warned, “It's not a shot!” They even sold t-shirts proclaiming this philosophy: despite the fact that it's served in what seems to be a shot glass, ginja is meant to be drunk in small sips.

What are the benefits of ginjinha? ›

According to him, ginja was beneficial in the fight against fever, diarrhoea and other mood swings, but it was above all its benefits against lung infections that made it so famous. The sales pitch is simple: to avoid getting sick, drink ginja.

Secondly, liqueurs can be drunk straight, or used in other meals and drinks. As mentioned previously, they can be drunk before or after a meal, as an aperitif or a digestif, and can be consumed neat or with ice. Liqueur can be added to coffee, most commonly a cream based liqueur.

Add the measure of Morello Cherry Brandy Liqueur to a Champagne flute glass and top up with Champagne or sparkling wine. Add a single Morello Cherry from our Morello Cherries in Apple Eau de Vie for great visual effect and watch your party lift off as your guests eventually eat the Morello Cherry in their glass!

So I think I've seen cherry brandy, cherry eau de vie, and kirschwasser.

According to the official website of Óbidos, ginja should be served “as an aperitif or a digestive after-dinner drink, at a temperature between 15º and 17º (C) or on hot days, slightly chilled,” and adds that it “may be used in co*cktails and in cooking.” Many places in Portugal have started doing just that, coming up ...

The drink is typically served with a cinnamon stick and can be enjoyed as a warm or cold drink.

Ginjagria. Our recipe for Portugal's most popular co*cktail. In a pitcher add 1 l of white wine, 10 dl of soda, 2 dl Ti Ginja. Add sliced fruit: ½ red apple, ½ green apple, 1 orange.

When serving limoncello, always pour it straight from the freezer, and preferably in chilled cordial or shot glasses. The colder the limoncello, the better the flavor. Like a romantic evening, limoncello should be savored slowly.