#ginja

[rabbitcruiser]

National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

Source

[teixeiradistribution]

Ginja Mariquinhas is a traditional family liqueur with strong influences from the region of Óbidos where it is produced. Known as the best Ginja liqueur in Portugal, it is a 100% Natural drink with no dyes or preservatives and produced exclusively with IGP (Protected Geographical Indication) ginja fruits, which make its purity and flavor of much more quality. The “Mariquinhas” brand is inspired by Fado (traditional Portuguese music), as well as several other Portuguese elements such as Filigranas (gold or silver pieces made by hand) and Embroidery, which through their image convey the true Portuguese culture. 🍒🍒 Ginja Mariquinhas est une liqueur familiale traditionnelle avec de fortes influences de la région d'Óbidos où elle est produite. Connue comme la meilleure liqueur de Ginja au Portugal, c'est une boisson 100% naturelle sans colorants ni conservateurs et produite exclusivement avec des fruits de ginja IGP (Indication Géographique Protégée), ce qui rend sa pureté et sa saveur de bien plus de qualité. La marque "Mariquinhas" s'inspire du Fado (musique traditionnelle portugaise), ainsi que de plusieurs autres éléments portugais tels que les Filigranas (pièces en or ou en argent faites à la main) et la Broderie, qui à travers leur image véhiculent la véritable culture portugaise. #ginja #ginjadeóbidos #🍒 #🍒🍒 (at Óbidos, Portugal) https://www.instagram.com/p/Cp3XgqXLbhz/?igshid=NGJjMDIxMWI=

[raiodesol1029]

Venham viver essa linda experiência ❤️ @ainatravelreceptivo Óbidos é um pequena e charmosa vila medieval localizada a 80 quilômetros de Lisboa. Durante cinco séculos o vilarejo fez parte do dote das rainhas portuguesas. O que Óbidos tinha de tão especial? Naquela época, eu não sei (hehe). Mas, hoje, posso dizer que a graça do vilarejo está nos detalhes: todas as construções são em branco com faixas coloridas, há flores nas janelas, um castelo de origem romana e uma muralha do século 14 que cerca toda a vila – e é possível caminhar sobre parte dela, um passeio que garante belas vistas. Isso sem falar nas lojinhas de artesanato e nas banquinhas de ginja, a tradicional bebida de Óbidos. #travel #visitportugal #portugal #portugallovers #portugalseulindo❤️ #winetour #enoturismo #espanha #spain #obidos #ginja #cidademedieval #reposter https://www.instagram.com/p/CoqKCEQJ--X/?igshid=NGJjMDIxMWI=

[ultrahercollectorturtleposts]

Não há ginja na Ginjinha

Já era tarde quando as três senhoras se lembraram que não tinham almoçado e uma delas precisava mesmo de comidinha. Estava visto que não podiam adiar muito mais. As compras tinham mesmo de aguardar. Então elas entreolharam-se à espera de sugestões. Foi então que uma, um pouco a medo, sugeriu que tomassem uma refeição ligeira na Ginjinha, no Rossio. A sugestão foi aceite. Não estavam longe,…

[zero-aves]

Art I made of Ginja ¤]!

[sleepinginks]

It's so weird looking back at this drawing now. (ft. little and roy)

tw: childhood trauma/toxic family unit/medical trauma/anti-vax/mindbending/did/dissociation/derealization/trans related family issues

Roy:

When I drew this, it was originally for me to mentally separate myself a bit from the image of a young girl my family still had in their heads about me so I could be more comfortable as myself as non binary. Since I was winding up to go to my first therapy appointment, I wanted to at least get a bit of leg work going before hand.

This was the last thing any of us drew, but more specifically I drew before we started going to therapy and we found out we concretely had DID at the beginning of 2021. At the time we were severely struggling with finally having escaped a extremely toxic family unit and all that goes along with that, aka our whole world was actually (mentally) collapsing and unraveling.

The little girl on the left is (now unsurprisingly) our oldest alter. Even though the context of the drawing it is completely different now, it very much still fits. She never got to grow up and is still is only 5-7ish. Our traumas started much earlier but 2007/8 is when she couldn't take things anymore and has spent most of our life in and sudo timeloop.

Side note: We also didn't know at the time but we are intersex but since we hadn't gone in for any sort of medical doctor since we were twelve (it's complicated) we never knew until last year (2021).

This drawing is one I drew right before the other one in this post. I had only just started drawing myself (Roy) much more non human in nature.

These are some of the more recent portaits that I did of myself or that someone else in the system did of me.

These first three I did of myself. The first one was while I was processing how traumatized we actually were (/neg) and the second was me in the color pallet of the aro flag. The last one is the most recent one I did and I would say a mix of it with the first one is probably most accurate to what I look like.

Side note: I recommend looking at these on mobile for the most accurate version of the images.

Now these two were done by Ari. In my opinion she is probably one of if not the best artist of all of us. All of the B&W art she does starts on a black canvas and white charcoal is definitely her tool of choice. She just has a way with how she does lighting that never fails to blow me away.

[photoblogdujour]

This is Bouganvillea from Obidos, Portugal. Basically Obidos is known for its Bouganvilleas and for Ginja, a liquor served in small chocolate cups. The streets are actually slippery with Ginja, be careful walking. Or the streets are slippery with tourists who drank too much Ginja.

[rabbitcruiser]

National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

Source

[m4tret]

Some of the Batfam members if they were alcoholic drinks

Did somebody ask for this? Absolutely not, but I love drinking and I love the Bat-fam so:

Bruce Wayne as Amaro: It's a strong liquor, it tastes bitter, that's why it might be unlikeable to some people, but actually it has his benefits if taken after dinner, making you feel better after a long, stressful day.

Jason Todd as Absinthe: A spirit which is illegal in some countries due to his high alcohol content, if you're not careful, it can be fatal even after a few shots. It just reminds me of the brutal manners that Jason used to have in pre-52 as Red Hood. Reminds me also of the Painting "Absinthe" by Edgar Degas which represents my mood after reading UTRH.

Tim Drake as Midori: A really sweet and tasty liquor, not really strong, but quite unique considering his unusual colour, which reminds me of Tim as Robin in the early comics: someone who stands out with his optimistic personality and different backgrounds

Cassandra Cain as Wine: This one is personal, it's a drink that you can underestimate at first, but it's actually really strong, it's not a drink for getting drunk, it's something that you need to know to understand. It's also pretty versatile, based on the food you're eating or the event, you change the type of wine, similarly, Cassandra Cain adapts her fighting style based on her opponent

The other two that I don't want to explain too much:

Alfred as Rum: gives me old sophisticated man vibes

Stephanie Brown as Ginja/Ginjinha: idk funny drink

[momo-de-avis]

Sabem o que é pior nas manifestações de lisboa? É que independente do que estejam a manifestar, o povo vai todo à ginja. Não interessa que manif seja, a fila de ginja é interminável, e eu tenho sempre um grupo de 14 pessoas e fico sem saber o que fazer. Atraso me sempre meia hora a pala daquela merda porque está lá o povo todo com cartazes pelo meu direito a isto e aquilo mas também uma ginja. Como me estava a dizer o senhor Fernando hoje, QUE TRABALHA BA GINJINHA DO ROSSIO, "Ha manif? Paga a puta da ginja"

[turtlepanic]

I was possessed…

Geenage gutant ginja girlies… idk if that already exists?

Credit to @zoniks for the image tho it’s not mine

Original

Should I do the others????

[atotaltaitaitale]

.

Ginjinha Espinheira, since 1840

One last shot of ginjinha, a strong cherry liqueur is served with or without the cherry, at the oldest still running ginjinha shop in Lisbon to wrap the day.

Ginjinha is a sour cherry liqueur which is made from steeping  ginja berries (the Prunus cerasus austera, which is more commonly known as the sour cherry or the Morello cherry in English) in alcohol. Then, post-infusion, spices such as cinnamon and/ or cloves are added, as well as sugar.  The resulting drink is around 18% proof, though some renditions are as high as 23%. The Serra da Estrela ginja (this peak being the highest mountain in continental Portugal) has protected status. Today, a staggering 150,000 litres of ginja are produced on a yearly basis, and around 90% of this is consumed within Portugal itself.

[sleepinginks]

Ari:

Yo sorry if you got weird spam from us. We were saving drafts to the wrong account and being stupid. All fix now lol

[ginjastar]

you got that ginja to you. you got that star. /p also i dont know the heck this means either

you also kinda got that vqnilla to you. You got that cloud.