Claudia, from Claudia Castaldi, an italian blog I use to read, was in Lisbon last month and loved our "Ginjinha", she asked for the recipe, so this translation is for you and for all my visitors all over the world.
"A Ginginha" is located near Largo de São Domingos in Lisbon and serves ginjinha to locals and visitors since around 1840. You can choose with (com) or without (sem) cherries.
“Ginjinha” is a typical liquor from Portugal, special in Lisbon and Óbidos, is made of sour cherries, sugar and spirit, and the recipe is very simple.
Use mature sour cherries and a good spirit.
Wash sour cherries to remove any powder, remove their feet and dry them with paper towels to remove the excess of water.
Put the sour cherries in bottles with large bottle-neck, until 1/3 of the volume of the bottle, add sugar until the level of the fruit, a stick of cinnamon, close and shake the bottle slightly to involve the sugar in the fruit and let stand 24 hours.
The next day, fill the bottle with spirit, close and shake the bottle daily for at least one week.
Put labels on the bottles and store them in a dark place for at least three months, After that time taste to see if the sugar is enough, if not, add more sugar according to your taste and shake a few more days to dissolve the sugar.
After six months is ready to drink, but I strongly advise to wait a year to prove the delicious nectar ... But be carefull, don't drink too much, "Ginjinha" is a strong drink.
Never use brown sugar to make “Ginjinha”