Ginjinha

Sterilize a large glass jar and any bottles you plan to use: wash in hot soapy water, rinse well, and dry in a low oven or let air-dry completely.

Rinse and gently dry the Sour Cherries (Ginja/Morello); you may leave the stones in (they add an almond-like note) or pit them if you prefer.

In the jar, layer the cherries with White Sugar, sprinkling sugar over each layer so the fruit is evenly coated — this draws out the juices and helps extract flavor.

Tuck in a couple of sticks of Cinnamon and a strip or two of fresh Lemon Peel among the cherries for warmth and bright citrus notes.

Pour enough Aguardente over the sugar-and-cherry mixture to fully cover the fruit, leaving a little headspace; press lightly so no air pockets remain and seal the jar tightly.

Keep the jar in a cool, dark place and let the mixture macerate for at least 4 weeks — ideally 3 to 6 months for a richer flavor. Gently invert or shake the jar every few days at first, then once a week, to help dissolve the sugar and distribute the flavors.

After maceration, strain the liqueur into clean bottles, pressing the fruit gently to extract the remaining liquid. Taste and, if needed, dissolve a bit more sugar in a small amount of warm liqueur and add it back to reach your preferred sweetness.

Reserve several of the softened Macerated Cherries from the jar to serve with the drink — they are intensely flavored and make a lovely garnish or spoonable treat.

Chill the ginjinha before serving and pour small shots into glasses; include a macerated cherry in each glass for the authentic presentation. Store bottles sealed in a cool, dark place — the liqueur improves with age and will keep for many months.