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is the Portuguese name for the Morello cherry, a sour cherry cultivar native to Europe. Ginjinha is the wickedly alluring G inja liqueur made from it. On the north end of Lisbon’s Rossio

Square, the heart of city life—not to mention the site of a few autosda-fé in centuries past—is a wedge of a store called A Ginjinha, where they sell nothing but, and where I’ve been known to dally on occasion. The drink is served either with or without a cherry. Adept at extracting the fruit, the barkeeps mangle not a one as they sh them out. Lacking that skill, I store my ginjinha in a wide-mouth jar with a tight-fitting lid. 2 CUPS GRAPPA OR UNFLAVORED VODKA 1½ CUPS DRY RED WINE 1¾ CUPS SUGAR ¾ POUND (ABOUT 3 CUPS) FRESH OR FROZEN PITTED SOUR CHERRIES 1-INCH PIECE OF CINNAMON STICK

1. Pour the Grappa and wine into an impeccably clean ½-gallon glass jar with a tight- tting lid. Add the sugar, cherries, and cinnamon and give a good stir. Cover and set the ginjinha in a cool, dark spot, stirring every day until the sugar is dissolved. 2. Let the liqueur remain undisturbed for 3 to 6 months for the avors to marry, after which you can decant it into a widemouth glass jar, leaving behind any sediment on the bottom of the steeping jar. The ginjinha will keep at room temperature for up to 6 months.

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The new portuguese table david leite  

The new portuguese table david leite