This gorgeous, sweet-but-not-too-sweet liqueur is sold in bars and wine stores all over Lisbon – occasionally you will even see little pop-up counters at food markets and at festas (night-time street parties) – and it is also served as a way to welcome guests into your home. If you can get your hands on sour cherries to make this, then all the better, but if not, just cut back on the sugar – you can always add more later if you want. Try and serve each little glassful of ginjinha with a cherry or two in the bottom – although beware, they really pack a punch.
True ginjinha is made in Obidos, a town not far from Lisbon, using aguardiente as the base alcohol, but brandy is a good substitute. As well as sipping it on its own, ginjinha is lovely added to sparkling wine or splashed over ice cream.