Ginjinha de Óbidos: history of the famous liqueur

The creation of fruit-based liqueurs dates back to ancient times and places, where they were considered medicinal or used in curing various ailments. It's difficult to establish with exactitude the origin of the appearance of cherry liqueur. However, it is thought to originate from Asia Minor, from the shores of the Caspian Sea, gradually spreading through Mediterranean countries via trade routes.

In Portuguese Ethnography, José Leite Vasconcelos mentions that Pliny the Elder (1st century AD), a famous Roman writer, praised the cherries of Lusitania. Portugal indeed has, in the West, particularly in the municipality of Óbidos, thanks to its unique microclimate, the best wild cherries in Europe. And it was for this reason that the famous Ginja liqueur, Ginjinha de Óbidos, was born here.

This liqueur has a strong flavor, intensely perfumed with the sweet and sour taste of cherries. Dark red in color, the liqueur comes in two distinct varieties: the simple liqueur and the liqueur with fruits inside, sometimes flavored with vanilla or a cinnamon stick. It is believed that the origin of this liqueur dates back to the 17th century, from a convent recipe, from which a monk took advantage of the large quantities of fruit in the region, refining the liqueur known today. The formula was gradually spread, and the liqueur began to be made at a family level by the people of Óbidos, proud to present distinguished guests with the best of cherries.

With Óbidos awakening to tourism, a natural storyteller and commercially astute man named Montez opened the first bar in the village, which soon became the meeting point for the affluent class, catapulting Ginja into the commercial circuit as the house drink.

 Over time, new bars opened, and competition began between them for possession of the best Ginja. More or less alcoholic, more or less sweet, more or less acidic, Ginja from Óbidos is a hallmark of the village that lends fame to the famous "Óbidos nights". As a curiosity, 

A fanciful recipe that made the liqueur famous is quoted

Place the following ingredients inside a castle surrounded by walls

11 churches; 

 significant number of white-washed houses with bars of various colors;

 few Moorish chimneys;

 2 dozen cobblestone streets;

 1/2 dozen squares and a pillory. 

Continuously stir, sprinkle with flowers. After achieving a certain consistency, add a sufficient set of traditions and a few historical events to taste. Finally, shake well and let it rest for eight centuries. It should be enjoyed on-site, with or without, at room temperature."