Lisboa has several  bars  specialising in ginjinha – the morello cherry brandy.

Ginjinha from a bottle is available  in  most  bars. Around Rossio in Lisboa  several bars serve draught ginjinha from the decanter.
Traditionally, you should drink it in a single gulp, like shooters in American bars.
Taking modest sips is the best way to appreciate the flavour of ginginha.
A local belief is that it is good for the chest and digestion.

Ginjinha is a pungent liquor. The taste is sweet but not sugary. Its slow burning fuse only begins when it warms the belly.  Made by steeping the bitter morello cherries in a mixture of aguardente (colourless brandy) and sugar. The result – a deep red liquor varying from 23% to 25% proof alcohol.

The bars specialising in ginjinha serve it “com” (with) or “sem” (without) the morello cherries. You get a surprising but not unpleasant bitter taste. This kills some of the sweetness in the mouth.

The most famous bar selling ginjinha is A Ginjinha, in the Largo de São Domingos. It is to the right of the theatre Dona Maria II.  Said to have opened in 1840. The painted panels extolling the virtues of the drink are more recent, probably dating from the 1920s or 1930s.

Twenty yards along the Rua de Barros Queiros, 27, stands Ginjinha – Rubi.  Selling the same company’s brand is Ginjinha Sem Rival. It is located about 20 yards from A Ginjinha. in the Rua das Portas de Santo Antão, 7.  Up the road at number 65 is the Ginjinha Popular.

Rubi – A Melhor Ginja is on the right side at the bottom of the Elevador de Gloria. It is located in the Avenida da Liberdade, in the Restauradores area.

Article by Steve English