Mukati
Ginjinha kana kungoti ginha idoro rechiPutukezi rakagadzirwa kubva kumabheri ezita rimwe chete (ndiwo masheri anovava emhando yeMorello muPortugal). Mukuwedzera kune michero uye doro, kuumbwa kwechinwiwa kunosanganisira shuga, pamwe chete nezvimwe zvinoshandiswa pakusarudza kwemugadziri. Ginginha doro rine mukurumbira muguta guru reLisbon, maguta eAlcobaça neObidos. Mune mamwe matunhu, resipi inogadziriswa uye haina kuchinjwa, uye liqueur pachayo izita rakachengetedzwa nekwakabva (semuenzaniso, Ginja Serra da Estrela).
Features
Ginginha ndeye 18-20% ABV uye chinwiwa chitsvuku chine ruby ine tint yebrown, kunhuhwirira kwecherry yakapfuma uye kuravira kunotapira.
Etymology yezita iri nyore kwazvo. Ginja izita rechiPutukezi reMorello cherry. "Zhinzhinya" chimiro chinoderera, chimwe chinhu chakadai se "morelka cherries" (hapana analogue chaiyo muchiRussia).
History
Kunyangwe chokwadi chekuti cherries yakavava yave ichikura munzvimbo idzi kubvira kare kare, uye kunyange kwenguva yakareba, doro harigoni kuzvirumbidza nezvenhoroondo yekare uye mavambo ekare. “Baba” veginjinha vaiva mumongi Francisco Espineir (mamwe manyuko anotaura kuti muvambi wedoro akanga ari mushambadziwo zvake wewaini uyo akatora resipi kubva kuhama dzainamata dzepaimba yemamongi yeSt. Anthony)). Aive Francisco muzana ramakore rechiXNUMX akauya nepfungwa yekunyura macherries muaguardente (chiPutukezi brandy), achiwedzera shuga nezvinonhuwirira kune inokonzeresa tincture. Chinwiwa chakabuda zvakanaka uye chakabva chakunda rudo rwevagari veguta guru.
Zvisinei, maererano neimwe shanduro, vatongi vane ungwaru vave vachifarira cherry tincture kwemazana emakore akawanda, zvishoma nezvishoma vachizarura chakavanzika chavo kune vatendi, saka, zvichida, chaizvoizvo, zhinya yakaonekwa kare kare.
MuPortugal, "ginjinha" inonzi kwete chete inotapira cherry tincture, asiwo magirazi ewaini "anonyanya" mairi.
Yekutanga bar-tateguru wetsika ndeye ngano A Ginjinha kana, nemamwe mazwi, Ginjinha Espinheira muLisbon, iyo yanga iri yezvizvarwa zvishanu nemhuri imwechete.
MaPutukezi emazuva ano achiri kuyeuka mashandisiro aiita sekuru naambuya vavo ginjinha somushonga unoshamisa wezvirwere zvose. Nechinangwa chekurapa, cherry tincture yakapiwa kunyange kuvana vaduku.
Kunyangwe idi rekuti chiteshi chinotorwa se "yepamutemo" doro rechiPutukezi, rinonyanya kugadzirwa kunze kwenyika, uye vagari veLisbon ivo pachavo vanosimuka mangwanani pamagini madiki kuti vatange zuva negirazi recherry.
Technology
Cherries akaibva kubva kumadokero kumatunhu ePortugal anokohwewa nemaoko, anoiswa muFrench oak barrels uye anozadzwa nebrandy. Dzimwe nguva ma berries anodzvinyirirwa mberi nekudhinda, asi kazhinji izvi hazviitwe. Mushure memwedzi yakati wandei (nguva chaiyo iri pakufunga kwemugadziri), ma berries anobviswa (dzimwe nguva kwete ese), uye shuga, sinamoni, nezvimwe zvinoshandiswa zvinowedzerwa kune tincture. Zvese zvinongedzo zvinofanirwa kunge zviri zvechisikigo, zvinonhuhwirira, madhayi uye zvinonhuwirira hazvienderane nemaitiro maitiro.
Chero chipi zvacho chinogona kushanda sechinhu chinodhaka cheginya: kwete mazambiringa chete distillate, asiwo doro rakasvibiswa, waini yakasimbiswa uye inenge chero imwe doro rakasimba.
Nzira yekunwa ginjinha nemazvo
Ruby red cherry liqueur yaishandiswa pakupera kwechikafu sechikafu, dzimwe nguva inonwiwa kubva mumakapu madiki madiki musati madya chikafu chinonaka kuti chikodzere kudya. Mumatavern echiPutukezi, jinha inodururwa mumagirazi echokoreti, ayo anobva ashandiswa pakudya pachikamu chechinwiwa.
Dzimwe nguva cherry yakadhakwa inopindawo mugirazi - zvisinei, iwe unogona kugara uchikumbira bartender kuti adururire doro "pasina michero". Ginginha yakadhakwa yakatonhora kusvika +15-18 °C, asi kana kunze kunze kuchipisa, zviri nani kupa chinwiwa kunyange chinotonhora - +8-10 °C.
ChiPutukezi "cherry" inofamba zvakanaka nemadheti - zvakakosha chete kuti appetizer haina kunyanya kutapira, kana zvikasadaro ichabuda kuvhara. Ginya inodururwa pamusoro pevanilla ice cream, yakarungwa nemichero saladhi, yakasvibiswa newaini yepachiteshi. Zvakare, chinwiwa chikamu chehomwe dzakawanda.
Gingin cocktails
- mumishinari. Dururira 2.5 zvikamu zvejigny, chikamu chedrambui, ½ chikamu chesambuca mune pfuti stack muzvikamu (maererano nebanga). Inwa mune imwe gulp.
- Princess. 2 zvikamu ginginha uye muto weremoni, 8 zvikamu Seven Up kana chero yakafanana lemonade. Izvo zviyero zvinogona kusiyanisa nekushandura simba.
- Empire. Layered cocktail. Layer (pasi kusvika kumusoro): 2 zvikamu gigny, 2 zvikamu safari muchero liqueur, XNUMX zvikamu rum.
- Kusvimha misodzi chaiko. 2 zvikamu Ginginha, 4 zvikamu zveMartini, ½ chikamu chemuto weremoni. Sakanidza zvinhu zvose mu shaker, shandisa nechando.
- mambokadzi St. Isabel. Shake 4 zvikamu jigny uye 1 chikamu drambuie mune shaker nechando, shanda mugirazi regirazi.
- Red Satin. Sanganisa gin nemartini yakaoma muchikamu 1: 2. Wedzera ice, shandisa mugirazi yakatonhora.
Mhando dzakakurumbira dzeginjinha
MSR (Muvambi wekutanga Manuel de Sousa Ribeiro), anga achigadzira cherry liqueur kubvira 1930.
Inofungidzirwa se #1 brand, Ginja de Obidos Oppidum yave ichigadzira ginja kubvira 1987. Chiratidzo chacho chakakurumbira nokuda kwe "chocolate gin" - panguva yekugadzirwa, kusvika ku15% yechokoti inovava, yakapwanyika muupfu, inowedzerwa kunwa.
Iko hakuna akawanda makuru mabhureki, kazhinji ginjinha inogadzirwa nediki cafes, magirazi ewaini kana kunyange mapurazi chete.