Ginjinha
Ginjinha, or simply ginja, is a Portuguese liqueur made by infusing ginja berries in alcohol 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 in Lisbon, Alcobaça, Óbidos, Marvão, Covilhã and Algarve. The Serra da Estrela ginja, centred on Covilhã, has protected designation of origin.
History
The Ginjinha of Praça de São Domingos in Lisbon was the first establishment in that city to commercialise the drink that gives its name to it. A Galician friar of the Church of Santo António, Francisco Espinheira, had the experience of leaving ginja berries in aguardente, 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 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. The traditional liqueur is served all around Portugal, but is especially prominent in the Oeste and Lisbon regions. In Óbidos, it is commonly served in a small edible chocolate cup.Ginjinha bars in Lisbon
- Ginjinha Espinheir, since 1840
- Ginjinha Sem Rival, since 1890
- Ginjinha Rubi, since 1931
- Ginginha do Carmo, since 2011