Ginjinha: Portuguese sour cherry liqueur

Lisbon, Portugal

The sour cherry liqueur of Lisbon — ginja (sour cherry, Prunus cerasus var. austera) macerated in aguardente (grape spirit) with sugar and a clove or two, served at room temperature in small ceramic or chocolate cups. Ginjinha has been sold from tiny hole-in-the-wall bars in Lisbon's Rossio square since 1840, and the A Ginjinha bar at 7 Rossio — not much larger than a closet — is considered the spiritual home of the drink. The technique is macerating cherries with their stones in high-proof spirit — the stones contribute bitter almond notes from the amygdalin they contain. The maceration period ranges from several weeks to months, and the liquid develops from pink to deep burgundy-red.

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