Photographed in a Speakeasy Gin and Tonic 19.75oz
2 1⁄2 oz | Cava sparkling wine chilled |
1 oz | Hayman's London Dry Gin |
1 oz | Ketel One Vodka |
1 oz | Orange juice (freshly squeezed) |
1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
27th March 2025 is Paella Day
This boozier Spanish take on a Mimosa is authentically made with the juice of oranges from the Valencia region. Perfect for a lazy hot afternoon, preferably served with some Spanish sun.
Aigua de València (Valencian Water) is often made and served as a punch in pitchers and is a popular drink in the tapas bars of the eponymous Spanish city.
Aigua de València was first made in 1959 by Constante Gil at Café Madrid in Valencia and the story goes that a group from the Basque Country had become regulars at the bar with their usual order being "Agua de Bilbao", meaning Water of Bilbao and referring to cava. (The majority of cava is produced in Catalonia, but there is also some production in the Basque Country.) Challenged to devise an alternative for the group, Gil created "Agua de Valencia" by adding local orange juice and then fortifying the mixture with gin and vodka. This proved a hit with the group and became a staple at the bar before finding broader appeal in other Valencian bars during the 1970s.
One serving of Aigua de València contains 248 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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