Ginjinha or simply Ginja, is a liqueur made by fermenting "ginja" berry (similar to cherry) in brandy. Ginjinha is served in a shot form with a piece of the fermented fruit on the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink in Lisbon and Óbidos.


The Ginjinha of the "Praça de São Domingos" in Lisbon, was the first establishment in that city to commercialize the drink that gives the name to it. Ginjinha quickly changed into a typical drink of the city. A friar of the Church of Santo António, Francisco Espinheira, made the experience to leave "ginja" berries in aguardente (the Portuguese brandy), adding sugar, water and cinnamon. The success was immediate and the Ginginha was changed into the typical drink of Lisbon. The business is at this moment in the hands of the fifth generation. Currently, "the Ginjinha" is an exporter for the market of the U.S.A.. The production of Ginjinha reach 150 thousand liters per year. In many places of Portugal, specially in Lisbon and Oeste regions, are several producers of this traditional liqueur.

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