Legend has it that the quintessential Portuguese liqueur was conceived by a Galician monk in Lisbon’s Saint Anthony Monastery. He concocted it by infusing cherries with sugar, water and a touch of cinnamon. The elixir swiftly captivated the hearts of Lisbonites, becoming the city’s specialty. Today, the oldest establishment offering a taste of this elixir belongs to a family that’s now onto its fifth generation. The cherries used for Lisbon’s Ginjinha are sourced from the foothills of Serra da Estrela, known for their ideal tartness and unparalleled flavor.
In the Portuguese capital, Ginjinha is savored either post-meal or simply on its own. It’s not a challenge to locate this cherished liqueur; you can find it in grocery stores, local bars, cafés, kiosks at squares, or specialized Ginjinha joints.
There’s a variety of this elixir hailing from Alcobaça, crafted since the 1930s following the recipes of Cistercian monks, using cherries harvested in the region.
Another popular rendition of Ginjinha originates from the medieval town of Óbidos, where they also cultivate their cherries. Here, the liqueur is served in chocolate cups—an enchanting tradition that has found its way into Lisbon’s tourist districts. Travelers are often delighted to acquire liqueur from local grandmothers, poured right into a delectable chocolate shot glass.
