Ginjinha (Portuguese Sour Cherry Liqueur)
Ginjinha is a traditional Portuguese liqueur made by macerating sour Morello cherries in aguardente (a neutral grape spirit) with a touch of sugar and a single cinnamon stick. It tastes bright, tart, and spirit-forward with a deep cherry essence, traditionally served chilled over ice or neat as a digestif.
A little context
Originating in the Óbidos region, Ginjinha is Portugal's most iconic liqueur, often served in small chocolate cups in the streets of Lisbon. While the recipe dates back centuries, it is most commonly enjoyed after dinner as a digestif to aid digestion. Authentic versions use exclusively sour cherries (Prunus cerasus) and often include the pit of one cherry to enhance the almond-like aroma of the kernel.
Method
- 01
Prepare the fruit
Rinse the cherries gently and pat them completely dry. If using fresh cherries, prick each one lightly with a toothpick or fork to help release the juices; if using frozen, thaw and drain excess water first.
- 02
Combine ingredients
Place the dried cherries, the single additional cherry pit, and the cinnamon stick into your clean glass jar. Pour the aguardente over the fruit, ensuring everything is fully submerged.
- 03
Seal and store
Seal the jar tightly and store it in a cool, dark place for at least 30 days, though 3 months is ideal for depth of flavor. Shake the jar gently once a week to redistribute the flavors.
- 04
Dissolve the sugar
After the maceration period, strain the liquid through a fine-mesh sieve into a saucepan, reserving the liquid and discarding the solids. Add the sugar to the liquid and heat gently over low heat, stirring constantly until the sugar is fully dissolved. Do not boil.
- 05
Cool and bottle
Remove the syrup from heat and let it cool completely to room temperature. Using a funnel, pour the finished Ginjinha into sterilized glass bottles or serving shot glasses.
- 06
Serve
Chill the bottles in the refrigerator for at least 2 hours before serving. Pour over ice in small glasses or serve neat. Traditionally, a single cherry is added to the glass as a garnish.
Pro tips
- ✦Do not use sweet cherries; the high sugar content will mask the tartness essential to Ginjinha.
- ✦The single extra pit is a traditional touch that adds a subtle almond note, but remove it if you prefer a purely fruity profile.
- ✦If the mixture separates after bottling, simply give the bottle a gentle shake before pouring.
- ✦Ginjinha improves with age; let it rest for another month after bottling for a smoother finish.
- ✦Serve ice-cold; the cold temp balances the high alcohol content and sweetness.
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Substitutions
- aguardente → vodka (100 proof) or unflavored grain alcohol (vodka works well but lacks the slight grape backbone of aguardente)
- cinnamon stick → star anise (1 whole) (creates a slightly more licorice-forward profile)
Storage
Store in a cool, dark place for up to 2 years; once opened, keep refrigerated to maintain freshness for 6 months.
What to serve with it
- Dark chocolate truffles
- Portuguese almond cookies (Bolo de Broa)
- Fresh berries
- Strong espresso
FAQ
Can I drink this immediately?+
Technically yes, but the flavor will be harsh and the sugar may not integrate well. A 30-day minimum is recommended for a balanced taste.
Do I need to remove the pit?+
You can leave it in, as long as the liqueur is consumed within a year. For long-term storage, remove the pit to prevent any potential bitterness from the kernel.
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