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O Bom, O Mau e O Vilao ★ 4.4
O Bom, O Mau e O Vilao in Cais do Sodre, Lisbon: a velvet-armchair cocktail and ginjinha bar named for the spaghetti western, open late seven nights.
A sour-cherry liqueur made by macerating ginja cherries in aguardente with cinnamon and sugar, drunk as a shot at standing-room counters across Lisbon.
Ginjinha was first commercialised in 1840 by Francisco Espinheira, a Galician who set up a small counter on Largo de Sao Domingos in Lisbon and infused sour ginja cherries in aguardente with sugar and cinnamon. The original A Ginjinha still operates from that same location, 1.50 euros a shot, with or without a cherry in the glass.
2 editor picks for Ginjinha in Lisbon, ranked by editorial score. All Lisbon signature dishes · Ginjinha across every city.
A Ginjinha ★ 4.3
A Ginjinha in Lisbon's Baixa: a hole-in-the-wall on Largo de Sao Domingos, sour-cherry liqueur served standing for 1.50 euros, open since 1840.
Learn to cook it, or eat it with a guide
Ginjinha makes more sense with someone from Lisbon explaining it. These are the classes and tours we have checked, with booking links.
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Lisbon Food Tour: 10+ Tastings of Local Delicacies & Wines
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