Ginjinha

Right here is a cherished Portuguese liqueur that began as a friar's experiment and became a national ritual. Ginjinha, a ruby red cherry liqueur served in tiny shot glasses, has been poured at the same family run bar since 1840. Francisco Espinheira, a Galician friar at the Church of Santo António, created this drink in the early 1800s by soaking sour cherries called ginja berries in aguardente, a fiery Portuguese spirit.

He added sugar, water, and cinnamon, transforming these simple ingredients into something extraordinary. The first establishment dedicated to selling this liqueur opened at Largo de São Domingos, a historic square where workers, artists, and travelers would stand shoulder to shoulder at the counter. A Ginjinha, still operated by the fifth generation of the founding family, became the birthplace of a uniquely Portuguese tradition: downing a sweet shot with a cherry at the bottom before continuing your day.

The liqueur gained international recognition in the 1920s, winning gold medals at exhibitions in Rio de Janeiro, Seville, and Barcelona. The recipe remains closely guarded, with each shot containing 18 to 24% alcohol, making it both sweet and surprisingly strong.