Cocktail Hour: Medronho

Medronho: Portuguese Firewater

Sipping Heritage

Made from the fruit of the medronho tree, the wild strawberry tree (strawberry in name only) produces round, red, spiky fruits that more closely resemble a lychee. Handpicked between October and December in the heart of the Algarve, mainly the Serra de Monchique and the Serra do Caldeirão, it’s then fermented for two to three months. This process is considered a natural heritage of old cultural wisdom that is kept alive.

This clear brandy is also known as firewater or agua ardente, because that’s exactly what it does: with its high alcohol percentage (around 50 percent), it burns your throat all the way down to your belly, where it will softly nestle.

The locals like to start the day with a shot, to wake their spirit, and it is also commonly enjoyed alongside a “bica”, a shot of coffee, after lunch or dinner. Popular belief states that nothing beats colds and flus of the mountains like medronho and honey – a cure for any vicious cold. You can also enjoy the health-giving medronho fruit itself, which is high in antioxidants, or processed into jams and preserves.

RECIPE: Mary’s Magical Melosa

Authentic Southern Portugal In A Glass

Melosa is a wonderfully heady drink. However, you MUST use real medronho to make it. That's the secret and main problem.

600ml medronho 500ml water 600ml honey peel of one lemon 3 cinnamon sticks Combine water, honey, lemon, and cinnamon sticks in a jar and let sit, stirring occasionally, until the honey has dissolved, at least five minutes. Remove lemon and cinnamon. Allow to cool for at least one hour. Add medronho. Cool and serve in a small shotglass for sipping.

Good medronho is hard to find.

Check out the Museu do Medronho's online store. It’s a great resource for quality medronho.

Author and Algarve-lover Mary O’Brink Schaffer is a master of the Portuguese kitchen. She’ll often serve this after a satisfying meal among friends. Saúde!