The elixir of Valencia that, a drink very simply prepared but one not everyone knows. A refreshing drink with more than 50 years of history and has become a staple at Valencian dinner tables.
Agua de Valencia is the elixir of Valencia. A drink made from orange juice, gin, vodka and champagne, a champagne that has been consumed in the city and surrounding area since the late 50's.
This drink, which is served in jugs and drunk from champagne glasses, was first made in 1959 by Constante Gil at the Cervecería Madrid in Valencia. María Ángeles Arazo documented in her book Valencia Noche, the story of how, Gil, a painter got involved in the hospitality industry and invented Agua de Valencia. It started with habitual Basque clients of the Cervecería Madrid asking for “Agua de Bilbao”, referring to the cava of the house. One day, one of the Basque customers became tired of always drinking the same thing and asked Gil make him a different cocktail. Gil began mixing orange juice with cava, then added vodka and gin and sugar. Finally, he served it very cold in a jug with ice and christened it Agua de Valencia.
This is how this drink of the 50’s became one of the most popular alcoholic beverages in the Valencian Community. During Fallas, Christmas, meeting with friends and other occasions.
Over time, each consumer has changed the recipe to their liking, adding other spirits such as rum, or shaking it instead of stirring it by hand.
The original recipe consists of:
- Oranges, cava, sugar, gin, vodka and ice.
- It is recommended to use a semi-dry cellar.
-Do not use orange liqueur, such as cointreau or curaçao, as the natural orange would lose its aromatic qualities.
-Use good quality alcohol to improve the cocktail.
-Prepare the Agua de Valencia in advance and chill it in the fridge until it is almost frosty. Doing this will make the mixture and its aromas perfect.
-First stir with a spoon. It is important not to shake.
We encourage you to try to prepare this simple cocktail, but if you prefer to get it professionally made here are some places we recommend: Café Infanta, Café Sant Jaume, Café Lisboa, Café de las Horas, La Boba y el Gato Rancio and of course Café Madrid.
This drink, which is served in jugs and drunk from champagne glasses, was first made in 1959 by Constante Gil at the Cervecería Madrid in Valencia. María Ángeles Arazo documented in her book Valencia Noche, the story of how, Gil, a painter got involved in the hospitality industry and invented Agua de Valencia. It started with habitual Basque clients of the Cervecería Madrid asking for “Agua de Bilbao”, referring to the cava of the house. One day, one of the Basque customers became tired of always drinking the same thing and asked Gil make him a different cocktail. Gil began mixing orange juice with cava, then added vodka and gin and sugar. Finally, he served it very cold in a jug with ice and christened it Agua de Valencia.
This is how this drink of the 50’s became one of the most popular alcoholic beverages in the Valencian Community. During Fallas, Christmas, meeting with friends and other occasions.
Over time, each consumer has changed the recipe to their liking, adding other spirits such as rum, or shaking it instead of stirring it by hand.
The original recipe consists of:
- Oranges, cava, sugar, gin, vodka and ice.
- It is recommended to use a semi-dry cellar.
-Do not use orange liqueur, such as cointreau or curaçao, as the natural orange would lose its aromatic qualities.
-Use good quality alcohol to improve the cocktail.
-Prepare the Agua de Valencia in advance and chill it in the fridge until it is almost frosty. Doing this will make the mixture and its aromas perfect.
-First stir with a spoon. It is important not to shake.
We encourage you to try to prepare this simple cocktail, but if you prefer to get it professionally made here are some places we recommend: Café Infanta, Café Sant Jaume, Café Lisboa, Café de las Horas, La Boba y el Gato Rancio and of course Café Madrid.
