Ginjinha (Ginja) is a traditional sour cherry liqueur that is mostly associated with Óbidos and Alcobaça, but the drink is enjoyed throughout the country, and it is also especially popular in Lisbon and Algarve. The creation of the liqueur was inspired by the ancient recipes of Cistercian monks, and only fresh, natural products should be used, with no artificial preservatives.

Along with Cognac and Armagnac, the Portuguese Lourinhã region is one of the three designated brandy-production regions in the world. This brandy is mostly produced with neutral white wine that has good acidity. Recommended grape varieties include Alicante, Alvadurão, Broal Espinho, Marquinhas, Malvásia Rei (Seminário), and Tália.

Beirão is a Portuguese herbal liqueur that was first produced in the 19th century. Although the recipe is held secret, the drink is made by macerating twelve different botanicals. According to a widespread story, the history of the liqueur dates back to the 19th century when a Port salesman passing through Lousã fell in love with a daughter of a pharmacist.

This Portuguese fruit brandy is distilled from fermented medronho berries that grow wild throughout the Algarve region. The production of medronho has not been completely regulated, and though many distilleries have been licensed, some producers still operate illegally.

Aguardente bagaceira is a clear and colorless Portuguese spirit distilled from grape pomace—the skins and pulps left as a by-product of winemaking. It is made by winemakers, but it is mostly produced in rural areas as a type of rustic drink that is not intended for commercial production.