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Ginjinha or simply ginha is a Portuguese liqueur made from the berries of the same name (this is how sour cherries of the Morello variety are called in Portugal). In addition to fruit and alcohol, the composition of the drink includes sugar, as well as other ingredients at the discretion of the manufacturer. Ginginha liquor is popular in the capital city of Lisbon, the cities of Alcobaça and Obidos. In some regions, the recipe is fixed and unchanged, and the liqueur itself is a name protected by origin (for example, Ginja Serra da Estrela).
Features
Ginginha is 18-20% ABV and is a ruby-red drink with a brown tint, rich cherry aroma and sweet taste.
The etymology of the name is very simple. Ginja is the Portuguese name for the Morello cherry. “Zhinzhinya” is a diminutive form, something like “morelka cherries” (there is no exact analogue in Russian).
History
Despite the fact that sour cherries have been growing in these areas since at least ancient times, and even longer, the liquor cannot boast of ancient history and medieval origins. The “father” of ginjinha was the monk Francisco Espineir (other sources claim that the inventor of the liquor was an ordinary wine merchant who adopted the recipe from the pious brothers of the monastery of St. Anthony)). It was Francisco in the XNUMXth century who came up with the idea of soaking sour cherries in aguardente (Portuguese brandy), adding sugar and spices to the resulting tincture. The drink came out excellent and immediately won the love of the residents of the capital.
However, according to another version, cunning monks have been enjoying cherry tincture for many centuries, slowly revealing their secret to the laity, so, perhaps, in fact, zhinya appeared much earlier.
In Portugal, “ginjinha” is called not only sweet cherry tincture, but also wine glasses “specializing” in it.
The first bar-ancestor of the tradition is the legendary A Ginjinha or, in other words, Ginjinha Espinheira in Lisbon, which has been owned for five generations by the same family.
Modern Portuguese still remember how their grandparents used ginjinha as a miracle cure for all diseases. For medical purposes, cherry tincture was given even to small children.
Despite the fact that port is considered the “official” Portuguese alcohol, it is mostly produced for export, and Lisbon residents themselves line up in the morning at tiny gins to start the day with a glass of cherry.
Technology
Ripe cherries from the western regions of Portugal are harvested by hand, placed in French oak barrels and filled with brandy. Sometimes the berries are pressed in advance with a press, but in most cases this is not done. After several months (the exact period is at the discretion of the manufacturer), the berries are removed (sometimes not all), and sugar, cinnamon, and other ingredients are added to the tincture. All components must be natural, fragrances, dyes and flavors do not meet style standards.
Anything can now serve as an alcoholic base for ginya: not only grape distillate, but also diluted alcohol, fortified wine and almost any other strong alcohol.
How to drink ginjinha properly
Ruby red cherry liqueur served at the end of a meal as a digestif, sometimes drunk from special tiny cups before a hearty meal to whet the appetite. In Portuguese taverns, jinha is poured into chocolate glasses, which are then used to snack on a portion of the drink.
Sometimes an alcoholized cherry also gets into the glass – however, you can always ask the bartender to pour the liquor “without fruits”. Ginginha is drunk chilled to +15-18 °C, but if it is a hot day outside, it is better to serve the drink even colder – +8-10 °C.
Portuguese “cherry” goes well with desserts – it is only important that the appetizer is not too sweet, otherwise it will turn out cloying. Ginya is poured over vanilla ice cream, seasoned with fruit salads, diluted with port wine. Also, the drink is part of many cocktails.
Gingin cocktails
- missionary. Pour 2.5 parts of jigny, part of drambui, ½ part of sambuca into a shot stack in layers (according to the knife). Drink in one gulp.
- Princess. 2 parts ginginha and lemon juice, 8 parts Seven Up or any similar lemonade. The proportions can be varied by changing the strength.
- Empire. Layered cocktail. Layers (bottom to top): 2 parts gigny, 2 parts safari fruit liqueur, XNUMX parts rum.
- Real tear. 2 parts Ginginha, 4 parts Martini, ½ part lemon juice. Mix everything in a shaker, serve with ice.
- queen st. Isabel. Shake 4 parts jigny and 1 part drambuie in a shaker with ice, serve in a tumbler glass.
- Red Satin. Mix gin with dry martini in proportion 1:2. Add ice, serve in a chilled glass.
Famous brands of ginjinha
MSR (Founder’s initials Manuel de Sousa Ribeiro), has been producing cherry liqueur since 1930.
Considered the #1 brand, Ginja de Obidos Oppidum has been producing ginja since 1987. The brand is famous for its “chocolate gin” – during production, up to 15% of bitter chocolate, crushed into powder, is added to the drink.
There are not so many large brands, most often ginjinha is produced by small cafes, wine glasses or even just farms.