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Portugal · Drinks

Ginjinha

10 min
140 kcal
30 servings

By eatmundo · August 4, 2026

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Ginjinha is a legendary Portuguese liqueur made by infusing ginja berries in aguardente with sugar and spices. This deep crimson elixir is traditionally served in a tiny shot glass, often with a boozy cherry inside.

According to eatmundo's ingredient comparison, the closest dish to Ginjinha from another cuisine is Vişne Şerbeti (Türkiye): the two share 67% of their ingredients.

Ingredients

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30 servings

How to Make It

  • 1

    Wash 500g of fresh sour cherries thoroughly and remove the stems.

  • 2

    Place the cherries, 500g of sugar, and 1 cinnamon stick in a clean, large glass jar.

  • 3

    Pour 1l of aguardente (or high-quality vodka as a substitute) over the mixture.

  • 4

    Seal the jar tightly and store it in a cool, dark place for at least 3 months.

  • 5

    Shake the jar gently every week to ensure the sugar fully dissolves.

  • 6

    After 3 months, strain the liquid into a clean bottle using a fine-mesh sieve.

  • 7

    Mix in 200ml of water to adjust the final proof to your preferred strength.

  • 8

    Serve in small glasses, adding one preserved cherry to each glass for authenticity.

Frequently Asked Questions

What is Ginjinha?

Ginjinha is a Portuguese liqueur made by infusing sour cherries in aguardente with sugar and a cinnamon stick. It is typically served as a shot, often containing a preserved cherry, and is commonly consumed as an aperitif or digestif in Lisbon and across Portugal.

What if I cannot find aguardente?

You can substitute it with a high-quality, unflavored vodka or a neutral grain spirit of at least 40% alcohol.

Can I eat the cherries immediately?

The cherries need the full soaking period to absorb the alcohol and lose their tart bite.

How long does it keep?

Stored in a cool, dark place, Ginjinha can last for over a year and actually improves with time.

Should I pit the cherries?

No, leaving the pits inside is traditional as they impart a subtle, almond-like flavor to the liqueur.

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