Agua de Valencia

• Fresh orange juice
  240 ml (8 oz)

  Preferably Valencian oranges, freshly squeezed
• Cava (Spanish sparkling wine)
  360 ml (12 oz)

  Chilled, brut or semi-seco style
• Gin
  60 ml (2 oz)

  Your favorite London Dry gin
• Vodka
  60 ml (2 oz)

  A clean, neutral vodka
• Sugar
  30 ml (1 oz)

  Optional, adjust to taste
• Ice cubes
  30 ml (1 oz)

  As needed for serving

• Citrus juicer
• Pitcher or mixing jug
• Bar spoon
• Jigger
• Champagne flutes or large wine glasses

1. 1

   Juice enough fresh oranges to yield 8 oz of juice. Strain to remove excess pulp if desired.

2. 2

   In a large pitcher, combine the orange juice, gin, vodka, and sugar (if using). Stir well until the sugar dissolves.

3. 3

   Add plenty of ice to the pitcher to chill the mixture.

4. 4

   Pour in the chilled cava and gently stir to combine (avoid vigorous stirring to preserve the bubbles).

5. 5

   Serve immediately in champagne flutes or large wine glasses, making sure each glass gets plenty of fizz and a bit of ice.

• Bursting with fresh orange flavor and effervescent cava
• Perfect for sharing—great as a pitcher cocktail
• Simple to make but feels festive and luxurious
• A taste of Spanish sunshine in every sip
• Balanced and refreshing, not overly sweet or boozy

Agua de Valencia traces its origins back to the 1950s at Café Madrid in Valencia, Spain. The story goes that a group of travelers from the Basque Country, tired of their usual drinks, challenged bartender Constante Gil to create something new. Inspired by the region's world-famous oranges, he concocted this blend of citrus, spirits, and sparkling wine. The drink soon became a local legend, spreading from Valencian cafés to the rest of Spain and beyond. Today, Agua de Valencia is a symbol of Valencian hospitality and a fixture at lively Spanish celebrations.