Agua De Valencia Recipe

Prepare citrus

Chill a large pitcher in the refrigerator or fill it with ice briefly to cool, then discard the ice. Juice the Valencia (or sweet) oranges until you have 250 ml and juice the blood oranges until you have 60 ml. Strain both juices through a fine mesh strainer into a measuring cup to remove solids and pith.

Muddle aromatics

In the chilled pitcher, gently bruise 2–3 fresh orange leaves with the back of a spoon or light muddler to release aroma (if using orange bitters instead, add 2 dashes later in the mixing step). Do not over-muddle—just press once or twice to release oils.

Combine base, juices and aromatics

Pour 90 ml Gin Mare into the pitcher over the muddled orange leaf. Add the strained Valencia orange juice (250 ml) and blood orange juice (60 ml). Add 4 ml orange blossom water and, if desired for balance, 15 ml simple syrup. Stir gently with a long bar spoon for about 10–15 seconds to combine and slightly chill the mix.

Taste and adjust

Taste the mixture and adjust sweetness or acidity: add a splash more simple syrup (5–10 ml) if it tastes too tart, or a little extra blood orange juice if you want more color and tartness.

Add ice and sparkling wine

Fill the pitcher about two-thirds with large ice cubes (or add ice directly to serving glasses). Immediately pour in 250 ml chilled Cava. Gently fold the Cava into the juice/gin mixture with slow strokes to preserve the bubbles; avoid vigorous stirring.

Plate and garnish

If serving in a pitcher: place 2–3 thin blood orange wheels and 2 fresh orange leaves into the pitcher for visual appeal. If serving in individual glasses: fill each glass with ice, pour the cocktail, then garnish each with a blood orange wheel and an orange leaf or twist. Serve promptly so the sparkling wine remains effervescent.

Optional: For a slightly more aromatic top, express an orange peel over each glass (twist to spray oils) before dropping it in.