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ʻO Ginjinha a i ʻole ginha wale nō he liqueur Pukiki i hana ʻia mai nā hua o ka inoa like (peia ke kapa ʻia nā cherries ʻawaʻawa o ka ʻano Morello ma Pokukala). Ma waho aʻe o ka huaʻai a me ka waiʻona, ʻo ka hui ʻana o ka mea inu e pili ana i ke kō, a me nā mea ʻē aʻe e like me ka manaʻo o ka mea hana. He mea kaulana ka waiʻona Ginginha ma ke kaona nui o Lisbon, nā kūlanakauhale o Alcobaça a me Obidos. Ma kekahi mau ʻāina, ua paʻa a hoʻololi ʻole ʻia ka meaʻai, a ʻo ka liqueur ponoʻī kahi inoa i pale ʻia e ke kumu (e laʻa, Ginja Serra da Estrela).
hiʻona
ʻO Ginginha ka 18-20% ABV a he inu ʻulaʻula me ka ʻulaʻula, ka ʻala cherry momona a me ka ʻono ʻono.
He maʻalahi loa ka etymology o ka inoa. ʻO Ginja ka inoa Pukiki no ka cherry Morello. ʻO "Zhinzhinya" kahi ʻano liʻiliʻi, kahi mea e like me "morelka cherries" (ʻaʻohe analogue pololei ma Lūkini).
mō'aukala
ʻOiai ke ulu nei nā cherries ʻawaʻawa ma kēia mau wahi mai ka wā kahiko loa, a ʻoi aku ka lōʻihi, ʻaʻole hiki i ka waiʻona ke kaena i ka mōʻaukala kahiko a me nā kumu kahiko. ʻO ka "makua" o ginjinha ka mōneka ʻo Francisco Espineir (nā kumu ʻē aʻe e ʻōlelo nei ʻo ka mea nāna i hana i ka waiʻona he mea kūʻai waina maʻamau i lawe i ka ʻai mai nā kaikunāne haipule o ka monastery o St. Anthony)). ʻO Francisco i ke kenekulia XNUMXth i hiki mai me ka manaʻo o ka hoʻoinu ʻana i nā cherries ʻawaʻawa i aguardente (Portuguese brandy), e hoʻohui ana i ke kō a me nā mea ʻala i ka hopena tincture. Ua puka maikaʻi ka inu a lanakila koke i ke aloha o nā kamaʻāina o ke kapikala.
Eia nō naʻe, e like me ka manaʻo ʻē aʻe, ua hauʻoli nā mōneka maalea i ka cherry tincture no nā kenekulia he nui, e hōʻike mālie ana i kā lākou mea huna i ka laity, no laila, ʻoiaʻiʻo paha, ua ʻike mua ʻia ka zhinya.
Ma Pokukala, kapa ʻia ʻo "ginjinha" ʻaʻole wale ka tincture cherry momona, akā ʻo nā kīʻaha waina hoʻi "hoʻolaha" i loko.
ʻO ka ʻohana kuʻuna mua o ka moʻomeheu ka moʻolelo A Ginjinha a i ʻole, ʻo Ginjinha Espinheira ma Lisbon, nona nā hanauna ʻelima e ka ʻohana hoʻokahi.
Ke hoʻomanaʻo mau nei ka poʻe Pukiki i kēia manawa i ka hoʻohana ʻana o ko lākou mau kūpuna i ka ginjinha ma ke ʻano he lāʻau lapaʻau no nā maʻi āpau. No nā kumu olakino, hāʻawi ʻia ka tincture cherry i nā keiki liʻiliʻi.
ʻOiai ʻo ka manaʻo o ke awa ʻo ia ka waiʻona Pukiki "kūpono", hana nui ʻia no ka lawe ʻana aku, a ʻo nā kamaʻāina ʻo Lisbon e laina i ke kakahiaka ma nā kī liʻiliʻi e hoʻomaka i ka lā me kahi aniani cherry.
Technology
ʻOhi ʻia nā cherries mai nā ʻāpana komohana o Pokukala ma ka lima, waiho ʻia i loko o nā pahu ʻoka Farani a hoʻopiha ʻia me ka brandy. I kekahi manawa ua paʻi mua ʻia nā hua me kahi paʻi, akā i ka hapanui o nā hihia ʻaʻole i hana ʻia kēia. Ma hope o kekahi mau mahina (ʻo ka manawa kūpono ma ka manaʻo o ka mea hana), wehe ʻia nā hua (i kekahi manawa ʻaʻole āpau), a hoʻohui ʻia ke kō, ke kinamona, a me nā mea ʻē aʻe i ka tincture. Pono nā ʻāpana a pau ma ke ʻano maoli, ʻaʻole kūpono nā mea ʻala, nā kala a me nā mea ʻono i nā kūlana ʻano.
Hiki i nā mea āpau ke lilo i kumu waiʻona no ka ginya: ʻaʻole wale i ka distillate hua waina, akā i ka waiʻona i hoʻoheheʻe ʻia, ka waina ikaika a kokoke i nā waiʻona ikaika ʻē aʻe.
Pehea e inu pono ai i ka ginjinha
ʻO Ruby ʻulaʻula cherry liqueur i lawelawe ʻia ma ka pau ʻana o ka pāʻina ma ke ʻano he digestif, i kekahi manawa inu ʻia mai nā kīʻaha liʻiliʻi kūikawā ma mua o ka pāʻina puʻuwai e hoʻoulu i ka ʻai. Ma nā hale kūʻai Pukiki, ninini ʻia ka jinha i loko o nā aniani kokoleka, a laila hoʻohana ʻia e ʻai i kahi ʻāpana o ka mea inu.
I kekahi manawa, komo pū kekahi cherry waiʻona i loko o ke aniani - akā naʻe, hiki iā ʻoe ke noi mau i ka bartender e ninini i ka waiʻona "me nā hua ʻole". Ua inu ʻia ʻo Ginginha i ke anuanu a hiki i +15-18 °C, akā inā he lā wela ma waho, ʻoi aku ka maikaʻi o ka lawelawe ʻana i ka inu i ke anuanu - +8-10 °C.
Hele maikaʻi ka "cherry" Pukiki me nā mea ʻono - he mea nui wale nō ʻaʻole ʻono loa ka mea ʻai, inā ʻaʻole ia e lilo i cloying. Ua ninini ʻia ʻo Ginya ma luna o ka ice cream vanilla, hoʻomaʻamaʻa ʻia me nā hua salakeke, hoʻoheheʻe ʻia me ka waina awa. Eia kekahi, ʻo ka inu kekahi ʻāpana o nā cocktails he nui.
ʻO Gingin cocktails
- misionari. E ninini i 2.5 mau ʻāpana jigny, ʻāpana o ka drambui, ½ ʻāpana o ka sambuca i loko o kahi pahu pana i nā papa (e like me ka pahi). E inu i hoʻokahi puʻu.
- Kamāliʻiwahine. 2 ʻāpana ginginha a me ka wai lemona, 8 ʻāpana ʻehiku i luna a i ʻole kekahi lemonade like. Hiki ke hoʻololi i nā ʻāpana ma ka hoʻololi ʻana i ka ikaika.
- Empire. Layered cocktail. Nā ʻāpana (lalo a luna): 2 ʻāpana gigny, 2 ʻāpana safari hua liqueur, XNUMX ʻāpana rama.
- Haehae maoli. 2 ʻāpana Ginginha, 4 ʻāpana Martini, ½ ʻāpana wai lemon. E hoʻohui i nā mea a pau i loko o ka shaker, e lawelawe me ka hau.
- mōʻīwahine st. Isabel. E lulu i 4 mau ʻāpana jigny a me 1 ʻāpana drambuie i loko o kahi shaker me ka hau, e lawelawe i loko o ke aniani tumbler.
- Satin ʻulaʻula. E hoʻohui i ka gin me ka martini maloʻo ma ka 1: 2. E hoʻohui i ka hau, e lawelawe i loko o ke aniani anuanu.
ʻO nā inoa kaulana o ginjinha
ʻO MSR (ʻo Manuel de Sousa Ribeiro ka hua mua o ka mea nāna i hoʻokumu), ke hana nei i ka liqueur cherry mai ka makahiki 1930.
Manaʻo ʻia ka brand #1, ua hana ʻo Ginja de Obidos Oppidum i ka ginja mai 1987. Ua kaulana ka brand no kāna "chocolate gin" - i ka wā o ka hana ʻana, a hiki i ka 15% o ke kokoleka ʻawaʻawa, i ʻoki ʻia i ka pauka, hoʻohui ʻia i ka inu.
ʻAʻole nui nā hōʻailona nui, ʻo ka pinepine ka ginjinha i hana ʻia e nā kīʻaha liʻiliʻi, nā kīʻaha waina a i ʻole nā mahiʻai wale nō.