“Com ou sem fruta?” is asked of all customers as euros slide across the tiny counters in exchange for a shot glass of ginja with or without fermented cherries inside.
At its inception centuries ago, ginja was used for digestive purposes. Eventually the sweet liqueur made its way to wealthy clients, then into fado establishments. Today the drink enjoys record popularity and is sold everywhere. Lisbon’s ginja bars open daily from 9 a.m. to 10 p.m.Read More