Hole-in-the-Wall · Cherry Liqueur Shot
Ginjinha
🍒
Photo coming soon
The oldest bar serving it, tucked into a doorway near Rossio Square, has poured the same recipe since 1840 and is still run by descendants of its founder.
Sour Portuguese cherries are steeped for months in aguardente with sugar and cinnamon, then served as a small shot, often with a boozy cherry dropped in the glass. Sold standing-room-only from narrow storefront bars around central Lisbon.
Why it's made this way: A Galician tavern keeper named Francisco Espinheira began producing his own cherry liqueur in the 1840s, and the tiny stand-up bar format let Lisbon's working crowds grab a quick, cheap drink between errands — a habit that stuck.
More from Portugal
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.