Make Ahead
Sour Cherry Liqueur - Ginginha
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11 Reviews
kcscb
June 27, 2023
Help...did exactly what recipe said, but cannot get the brown sugar to dissolve! Went ahead and combined all, but the sugar kerps settling to bottom of jar. Was 2 cups correct? Seems like a lot to dissolve in 1/2 cup wine. Thoughts? A month to go, but nervous.
Christine C.
July 3, 2023
The sugar didn’t melt for me until I really heated the wine. I was doing a big batch so all was tripled, but it did eventually blend in, after much stirring on the stove. Hopefully if you keep shaking it up, it’ll eventually combine.
Maria T.
December 4, 2011
There is no diference between these 3 drinks except that two are made in Portugal and one in Italy.
On the other hand, he similarity of these 3 drinks is that they are all between 29% and 60% by volume.
Aguardente and Bagaceira are the same thing and have several varieties. Aguardente vínica is distilled from wine, either of good quality or undrinkable wines. It is mostly used to fortify wines such as port, or aged in oak barrels to make aguardente velha (old burning water), a kind of brandy.
Aguardente bagaceira is made from the fermentation and destillion of the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes, the same way vodka, tequila and grappa are made.
Grappa is the same type of drink, also made by fermenting and distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.
If you had looked on the internet, you would have found the answers, although I admit a bit more time consuming then correcting a missing l in a italian word.
On the other hand, he similarity of these 3 drinks is that they are all between 29% and 60% by volume.
Aguardente and Bagaceira are the same thing and have several varieties. Aguardente vínica is distilled from wine, either of good quality or undrinkable wines. It is mostly used to fortify wines such as port, or aged in oak barrels to make aguardente velha (old burning water), a kind of brandy.
Aguardente bagaceira is made from the fermentation and destillion of the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes, the same way vodka, tequila and grappa are made.
Grappa is the same type of drink, also made by fermenting and distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.
If you had looked on the internet, you would have found the answers, although I admit a bit more time consuming then correcting a missing l in a italian word.
opinionated A.
May 16, 2012
I cannot agree here. Aguardente is a designation like the Middle European schnap[p]s or the English liquor. If not specified, it doesn't really specify the spirit, neither the taste.
Usually it is used regional.
And well - to put grappa and brandy in one bag, is also a huge stretch, as they are so different. Even worse: what has vodka to do with this [usually made from grain], or tequila [made from agave]?
What you really want to specify, is the taste of the base spirit. Do you want to have it neutral - then use vodka or neutral [grain] spirit [you could use Everclear], if you don't have the aguardente handy. If you want to have it a bit rough with a bite and with a fresh vegetal taste, white grappa is your choice. Smoother with vanilla and other roast aromas is any oak aged spirit like brandy.
Personally I would choose a rather neutral spirit - as you want to have the fruit stand out and pomace based spirits are usually quite a big gamble, as aromas can turn unfavorable "funky".
Anyway - it is important, to educate properly. Aguardente [as schnapps or other stuff] are not protected, and usually low in quality [and most of the time very domestic]. Grappa, Marc, Trester [all pomace based] but also Tequila and some specific brandies like Cognac and many other spirits, underlying a lot of laws, which protect the quality and the user - they have a guaranteed origin. Don't mix those up!
Usually it is used regional.
And well - to put grappa and brandy in one bag, is also a huge stretch, as they are so different. Even worse: what has vodka to do with this [usually made from grain], or tequila [made from agave]?
What you really want to specify, is the taste of the base spirit. Do you want to have it neutral - then use vodka or neutral [grain] spirit [you could use Everclear], if you don't have the aguardente handy. If you want to have it a bit rough with a bite and with a fresh vegetal taste, white grappa is your choice. Smoother with vanilla and other roast aromas is any oak aged spirit like brandy.
Personally I would choose a rather neutral spirit - as you want to have the fruit stand out and pomace based spirits are usually quite a big gamble, as aromas can turn unfavorable "funky".
Anyway - it is important, to educate properly. Aguardente [as schnapps or other stuff] are not protected, and usually low in quality [and most of the time very domestic]. Grappa, Marc, Trester [all pomace based] but also Tequila and some specific brandies like Cognac and many other spirits, underlying a lot of laws, which protect the quality and the user - they have a guaranteed origin. Don't mix those up!
Maria T.
December 14, 2018
Hi Ricky,
Aguardente (agua + ardente) literally means water that burns. The moon part has only to do with the time of bottling - during the new moon period.
Aguardente (agua + ardente) literally means water that burns. The moon part has only to do with the time of bottling - during the new moon period.
linomioni
December 4, 2011
What is the difference between Portuguese Brandy, Portuguese Aguardente and Grappa?
Aliwaks
December 17, 2009
I have a similar family recipe for Visniak (sp?) from my Romanian greatgrandparents...we use sour cherries too with scotch or brandy. I've found the cherries to be an excellent addition to a Manhattan.
Maria T.
December 17, 2009
Now this is what I love about sharing recipes, imagine I thought this was totally Portuguese and suddenly you also have it in Romania. Cooking is getting better by the day!
AntoniaJames
December 10, 2009
Another winner. Looks so yummy. Thanks so much for posting this -- and every recipe you post!!!
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