This striking orange colored cocktail made with cava or champagne was created in Spain in 1959 by Constante Gil. The Basque tourists often ordered the best cava available, calling it ?Agua de Bilbao? (Bilbao water) and in reaction to this, Gil decided to serve his own cocktail called Agua de Valencia (Valencia water).
The ?Agua de Valencia? is served both at home with friends and in bars, and comes usually in a jar, ideal for sharing.
- ½ liter of orange juice
- ½ liter of cava or champagne
- 60ml of Gin
- 60ml of Vodka
- Step 1: In a jar with a capacity of a little over a liter proceed to pour ½ liter of orange juice, and the additional oranges.
- Step 2: Now add 60 ml of gin and 60ml of vodka
- Step 3: Now add to the mix 3 tablespoons of sugar and mix with a long-handled spoon until completely dissolved.
- Step 4: Finally add the ½ liter of champagne or cava and mix gently to avoid losing its fantastic bubbles.
You can add some ice to the jar to preserve freshness and decorate with a slice of orange, to make it more enticing to the eyes of your guests.
As with any cocktail, the recommended quantities are an initial guide that will allow you to play around to find your ideal point. Some daring people add some Cointreau to their preparation: it’s a matter of testing and evaluating according to your taste.
Do you want 2 sparkling wines to make a great Agua de Valencia? Here are our suggestions for today:
Castillo Perelada Brut Reserva
La Marca Prosecco Brut