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Ginjinha (Portuguese pronunciation:[ʒĩˈʒiɲɐ]), or simplyginja, is aPortugueseliqueur made byinfusingginja 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. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink inLisbon,Alcobaça,Óbidos,Marvão,Covilhã andAlgarve. TheSerra da Estrela ginja, centered around Covilhã, hasprotected designation of origin.
The Ginjinha ofPraça de São Domingos in Lisbon was the first establishment in that city to commercialize the drink that gives its name to it. A Galicianfriar of the Church ofSanto António, Francisco Espinheira, had the experience of leavingginja berries inaguardente, adding sugar, water and cinnamon. The success was immediate and ginjinha became the typical drink of Lisbon. In the 2000s, the business was in the hands of the fifth generation. Around 150,000 litres (33,000 imp gal; 40,000 US gal) of ginjinha are produced each year, around 90% is consumed in Portugal and only around 10% is exported, the majority of it to the United States.[1] The traditional liqueur is served all around Portugal, but is especially prominent in theOeste andLisbon regions. InÓbidos, Ginjinha is commonly served in a small edible chocolate cup.
The sour cherry used to produce the Ginja fromAlcobaça andÓbidos was applied for aPGI status in 2013.[2]
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