The wild sour cherry called Ginja was first mixed commercially into a liqueur concoction at this little hole in the wall by Francisco Espinheira in the early 19th century. Today it has caught on as the un-official liqueur of Portugal and is know simply as ‘Ginjinha’. The juice of the berries are mixed with 20% grape brandy, sugar and cinnamon in order to create a truly memorable taste. In the evenings this square is full of Lisboetas sipping from shot glasses. Be careful however, as the alcohol soaks up in the cherries which still have the pits in them. A bite on the fruit floating in your drink could crack a tooth, but if this happens, just order a few more Ginjinha and the pain will go away.
The Museu do Oriente has a collection of Asian artifacts showing the history of Portuguese... Read more