It was a Mother’s Day Vulcan mind meld! As promised in my previous blog post, I started to write about Agua de Valencia, the specialty cocktail of Valencia, Spain. However, fellow blogger Fork on the Road (aka Glenn Kaufmann) beat me to it with a Mother’s Day post on the same topic. We took an evening tapas tour of Valencia compliments of the city tourism bureau that ended with Agua de Valencia at what became my favorite haunt, Cafe De Las Horas. During our tour Glenn suggested I try another specialty of Valencia called horchata, a refreshing drink made from tiger nuts. His Fork on the Road informative blog about both drinks is posted here. He’s a food blogger focused on the story behind the food. Me, I’m an eclectic travel blogger who was enamored about the ambiance of the place and if I would ever be able reproduce the nectar known as Agua de Valencia once I got home.
My first foray into the cafe was late at night with a tour guide and Fork On the Road. When trying to find it on my own during the day, it was hard to believe this nondescript exterior housed the magical interior of my first Agua de Valencia experience.
But once inside, Wowzer! There was the crystal bar chandelier and painted blue ceiling with gold stars that I remembered from my first Agua de Valencia night. But it was my second time that had me noticing all of the art deco lighting, the bouquet of fresh cut flowers and the play of light off the well-stocked bar.
On my third venture in I studied the marble, the historic art on the walls and the lush red coat of paint everywhere. Fork On the Road describes it as a bordello-like atmosphere. Maybe so. I just know I was charmed by its baroque over the top attitude enough to return multiple times during my month’s stay. Literally translated Cafe de las Horas means Coffee Hour, but I never came for the coffee. It was their Agua de Valencia that brought me back every time.
I asked the bartender for the recipe and he said good bartenders each have a slight variation in their ingredients, but an authentic recipe with advice could be found at SpanishWines.com. Here it is:
Recipe for Agua de Valencia
- 200ml Orange Juice
- 50ml Gin
- 50ml Vodka
- 700ml Cava (or Champagne)
- Pinch of sugar
- Into a pitcher jug, pour one glass of orange juice – best if it is freshly squeezed orange juice.
- Add a bottle of semi-dry Cava (or Champagne if you do not have Cava).
- Add a shot and a half of both vodka and gin.
- Add the sugar according to taste.
- Refrigerate before serving.
- Serve in the jug, and then pour into glasses to drink. Enjoy!
If you are planning on making this drink then you may want to consider these pieces of advice. Do not use orange liquors such as Cointreau to make the drink as it is the fresh orange juice that gives the drink its aromatic qualities. Also, try to use oranges grown in the Valencia region as this will make the drink more authentic.
Naturally, good quality alcohol will make the drink taste better, and Cava is always preferable to Champagne as it is truly Spanish. The sugar is optional, and if you prefer a drier cocktail instead of a sweet one, then you can always use dry Cava or Brut. It is also a good idea to prepare this Spanish drink in advance as it is best served very cold which means time in the fridge. You should mix the drink in the pitcher with a spoon, but when serving the drink, you should try and remove the spoon from the jug without disturbing the mixture too much.