If there’s one drink that instantly immerses you in Portuguese culture, it’s Ginjinha. This ruby-red sour cherry liqueur is an iconic Lisbon staple, served in tiny shot glasses at neighborhood bars and historic ginjinha shops. Sweet, tart, and slightly warming with hints of cinnamon and deep cherry richness, ginjinha is both an after-meal digestif and a casual street drink locals sip while chatting with friends.
Originating in Lisbon in the 19th century, ginjinha was created when monks infused sour cherries (ginja) with aguardente (Portuguese brandy) and sugar. Today, it remains a beloved tradition, with small shops serving it from morning until late evening to locals, tourists, and anyone needing a quick sweet kick to start their day or finish their meal.
In this recipe guide, you’ll learn how to make authentic Portuguese Ginjinha at home, from sourcing the right cherries to infusing the liqueur for optimal flavor. Whether you want to bring a taste of Lisbon to your next dinner party or create homemade gifts infused with Portuguese heritage, ginjinha is a project that’s surprisingly simple and deeply rewarding.
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Best Time to Eat and How to Partner
In Portugal, ginjinha is enjoyed any time of day, from a quick morning shot in Lisbon’s Rossio square to a digestif after lunch or dinner. It’s also popular as an afternoon pick-me-up or evening social drink, served neat or with a cherry at the bottom of the glass.
To partner ginjinha authentically, serve it slightly chilled in small shot glasses alongside Portuguese custard tarts (pastéis de nata) or dark chocolate for a sweet and slightly bitter balance. For a festive experience, enjoy it with almond-based desserts or dried figs, highlighting its rich cherry notes.
One controversial truth about ginjinha is its casual morning consumption. While tourists see it as an after-dinner liqueur, many Lisbon locals traditionally sip it before work or mid-morning, a custom that shocks foreigners unfamiliar with Southern Europe’s relaxed approach to daytime drinking. To them, ginjinha is not about intoxication but a small pleasure to brighten the day.
Another misunderstood aspect is the debate over “com ou sem elas” (with or without cherries). Some drinkers insist ginjinha should always include the macerated cherry in the glass for added flavor and sweetness, while others avoid it, believing the alcohol-soaked cherry is too strong and interrupts the drink’s smooth finish. In Lisbon, your choice marks you as a local or a visitor.
Finally, while ginjinha is often marketed abroad as Portugal’s refined artisanal liqueur, it remains a humble, accessible drink for locals, costing less than one euro per shot at traditional ginjinha bars. Turning it into an overpriced “luxury” export removes it from its authentic roots as a people’s drink, shared casually by students, pensioners, and market vendors alike.
How to Make Ginjinha Portuguese Sour Cherry Liqueur
Ginjinha Portuguese Sour Cherry Liqueur Recipe Ingredients
2 cups (400g) sour cherries (ginja cherries): Fresh or frozen. If using frozen, make sure they are thawed.
2 1/2 cups (500ml) aguardente or vodka: Aguardente (Portuguese brandy) is traditional, but vodka can be used as a substitute.
1 1/4 cups (250g) sugar: White granulated sugar works best.
1 cinnamon stick: Adds warmth and spice to the liqueur.
3 cloves: For additional spiced flavor.
1 lemon peel (optional): Adds a touch of citrus brightness (optional but recommended).
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Step By Step How to Make Ginjinha Portuguese Sour Cherry Liqueur
Prepare the Cherries
If you’re using fresh cherries, wash them thoroughly. There’s no need to pit them since the pits will help infuse the liqueur with flavor.
Pierce each cherry a few times with a toothpick or small knife. This helps release the juices and infuse the alcohol with more cherry flavor.
Combine the Ingredients
Layer the cherries in a large glass jar: Use a clean, airtight jar or container that can hold at least 1 liter of liquid. Place the pricked cherries at the bottom of the jar. Sprinkle the sugar over the cherries, and add the cinnamon stick, cloves, and lemon peel (if using).
Pour the aguardente (or vodka) over the cherries, sugar, and spices. Make sure the cherries are completely submerged in the alcohol. Close the jar tightly and give it a gentle shake to help dissolve some of the sugar.
Let It Infuse
Store in a cool, dark place: Place the jar in a cool, dark spot like a pantry or cupboard. Ginjinha takes about 2-3 months to infuse properly. Every couple of days or once a week, shake the jar to help the sugar dissolve and the flavors blend.
Strain and Serve
After 2-3 months, strain the liquid into a clean bottle using a fine-mesh strainer or cheesecloth. You can discard the spices, but you may want to keep some of the cherries to serve with the liqueur.
Ginjinha is traditionally served cold in small shot glasses, with or without a cherry in the glass.
Tips To Make Ginjinha Portuguese Sour Cherry Liqueur
Aguardente is traditional, but if you can’t find it, choose a good-quality vodka or another neutral spirit. The better the base alcohol, the smoother your Ginjinha will be.
While you may be tempted to sample your Ginjinha early, letting it infuse for at least 2-3 months will give you a more flavorful, well-rounded liqueur.
After the infusion period, taste the Ginjinha. If it’s too strong or not sweet enough for your liking, you can add a simple syrup (equal parts sugar and water, dissolved) to adjust the sweetness.
Once bottled, Ginjinha will continue to improve with age. Store it in a cool, dark place, and it can last for years.
How Many Calories Have Ginjinha Portuguese Sour Cherry Liqueur
A typical 1-ounce (30 ml) serving of Ginjinha contains approximately:
Calories: 60-80 calories
Carbohydrates: About 8-10 grams (mainly from sugar)
Alcohol Content: 18-23% ABV (Alcohol by Volume)
Origin and History
Ginjinha, often simply called ginja, originated in Portugal in the 19th century, most closely associated with Lisbon and the surrounding regions. It began as a homemade infusion using sour cherries, alcohol, sugar, and spices, prepared in small batches.
The drink gained popularity when it moved from home kitchens to small neighborhood bars. These bars, often no more than a counter and a few stools, made ginjinha a ritual rather than a product. Locals would stop for a quick glass on their way to work or after dinner.
Monks are often credited with refining the recipe, particularly in adapting cherry infusions into liqueurs with balanced sweetness. Their influence helped standardize ginjinha while preserving its artisanal nature.
Despite commercialization, ginjinha remains rooted in tradition. Many families still guard their own versions, adjusting sugar, alcohol strength, and spice to personal taste.
One common misconception is that ginjinha is simply a sweet liqueur. In reality, its appeal lies in balance. When made correctly, sweetness supports the cherry’s bitterness rather than masking it.
Another debate centers on alcohol choice. Some argue for aguardente, others for neutral spirits. Each produces a different result, but traditionalists insist the base should enhance the fruit, not dominate it.
There’s also disagreement over aging. While some prefer ginjinha young and bright, others believe time deepens flavor. Both views exist, reflecting regional and family traditions.
The biggest controversy is scale. Mass-produced versions often lack depth, leading newcomers to misunderstand why the drink inspires such loyalty among locals.
How Long It Takes to Prepare
Active preparation for ginjinha is minimal. Cleaning cherries, adding sugar, and assembling the infusion usually takes less than 20 minutes.
The real time investment is infusion. Traditional ginjinha rests for several weeks to several months, allowing flavors to meld and mellow.
Occasional agitation helps sugar dissolve evenly, but the process is largely hands-off.
From start to finish, making ginjinha is more about waiting than working. Patience determines quality far more than technique.
Serving Suggestions
Ginjinha is best enjoyed in small servings, typically poured into a shot glass and sipped slowly rather than downed in one go. The sweet cherry liqueur has a rich, warming quality that makes it ideal as an after-dinner drink, allowing its fruity depth to linger on the palate.
For a more authentic Portuguese experience, serve ginjinha with a cherry left at the bottom of the glass. Locals often debate whether to eat the cherry at the end, but trying it gives you the full flavor profile and connects you to the traditional way of enjoying it.
Ginjinha also works beautifully in social gatherings. Offer it alongside small bites like salted almonds, cheese, or cured meats to balance its sweetness. For a creative twist, use it as a cocktail ingredient or drizzle over desserts like ice cream or chocolate cake.
Final Thoughts
Ginjinha may not be as internationally famous as port wine, but it captures the heart of Portugal’s culinary spirit. It’s a drink rooted in tradition, community, and simple pleasure, making it one of the most memorable experiences for visitors.
Its enduring popularity also lies in its accessibility. Whether bought from a tiny Lisbon kiosk or crafted at home, ginjinha is approachable, affordable, and bursting with charm. It reflects Portugal’s knack for turning humble ingredients into something extraordinary.
Ultimately, ginjinha is more than a liqueur—it’s a cultural ritual. Sharing it with friends or family, savoring it slowly, and embracing its heritage allows you to taste not just a drink, but a piece of Portugal itself.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.