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Portuguese Ginjinha

Portuguese Ginjinha

Portuguese Ginjinha

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Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year Pacific Northwest cherries to be in season so we could try to make our own. Our recipe for this liqueur is spiced with Cassia Stick Cinnamon and Cloves to add a spicy, aromatic bite.

Traditionally served in shot glasses for a slow sip with a tart cherry garnish, Ginjinha is also a great ingredient in other cocktails. Try using some in a batch of sangria, or add a bit to your Manhattan for a sweet and spicy twist. As soon as we tried it, Ginjinha quickly became a bar cart staple for its versatility and unique flavor.
Yields
1 servings
Portuguese Ginjinha

Ingredients

  • 2 cups Portuguese red wine
  • 2 cups brown sugar
  • 4 Cassia Stick Cinnamon 
  • 4 whole Cloves 
  • Half pound tart cherries, washed and stems removed
  • 1 cup grappa or vodka

Directions

In a small sauce pan, add the red wine and brown sugar, heat and stir until the brown sugar is dissolved. 

Add the cinnamon sticks, cloves and cherries to a glass liter jug or container. Pour in the grappa and red wine sugar mixture. 

Keep at room temperature and give the bottle a shake a couple times a week. 

The Ginjinha should be ready in a month. 

Portuguese Ginjinha

Portuguese Ginjinha

COOK TIME:
  • 2 cups Portuguese red wine
  • 2 cups brown sugar
  • 4 Cassia Stick Cinnamon 
  • 4 whole Cloves 
  • Half pound tart cherries, washed and stems removed
  • 1 cup grappa or vodka

In a small sauce pan, add the red wine and brown sugar, heat and stir until the brown sugar is dissolved. 

Add the cinnamon sticks, cloves and cherries to a glass liter jug or container. Pour in the grappa and red wine sugar mixture. 

Keep at room temperature and give the bottle a shake a couple times a week. 

The Ginjinha should be ready in a month. 

Portuguese Ginjinha

Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year Pacific Northwest cherries to be in season so we could try to make our own. Our recipe for this liqueur is spiced with Cassia Stick Cinnamon and Cloves to add a spicy, aromatic bite.

Traditionally served in shot glasses for a slow sip with a tart cherry garnish, Ginjinha is also a great ingredient in other cocktails. Try using some in a batch of sangria, or add a bit to your Manhattan for a sweet and spicy twist. As soon as we tried it, Ginjinha quickly became a bar cart staple for its versatility and unique flavor.
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