Aigua de València
4.6 54 ratings
Ingredients
How to make
Serve in a copa glass
Prepare
- 1 Select and pre-chill a COPA GLASS.
- 2 Prepare garnish of orange slice wheel.
Method
- 3 Slowly, POUR sparkling wine into ice-filled glass.
- 4 STIR other ingredients with ice.
- 5 STRAIN into glass over sparkling wine.
Garnish
- 6 Garnish with orange slice.
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Flavour profile
15.0% alc./vol. · 1.9 standard drinks · 248 calories
History
This stronger, Spanish-style Mimosa uses authentic oranges from the Valencia region. Ideal for a relaxed, hot afternoon, perhaps with some Spanish sunshine.
Aigua de València, or Valencian Water, is frequently prepared and served as a punch in pitchers and is a well-liked drink in the tapas bars of Valencia, the Spanish city for which it is named. Constante Gil is credited with first making Aigua de València in 1959 at Café Madrid in Valencia. The story suggests that a group from the Basque Country became regular patrons, always ordering "Agua de Bilbao," which translates to Water of Bilbao and references cava. Although most cava is produced in Catalonia, there is some production in the Basque Country. Challenged to create an alternative for this group, Gil developed "Agua de Valencia" by incorporating local orange juice and then strengthening the mixture with gin and vodka. This concoction became popular with the group and a staple at the bar, eventually gaining wider popularity in other Valencian bars during the 1970s.
Created by Constante Gil