Best 6 Agua De Valencia Knock Your Socks Off Spanish Cava Punch Recipes

**Agua de Valencia: A Refreshing Spanish Cava Punch to Knock Your Socks Off**

Originating from the vibrant city of Valencia, Spain, Agua de Valencia is a delightful and refreshing alcoholic beverage that combines the effervescence of cava, the sweetness of orange juice, and the tanginess of lemon and lime. This iconic Spanish cocktail is a staple during the Fallas festival in Valencia and is enjoyed throughout the year for its vibrant color, citrusy flavor, and ability to elevate any occasion. Discover the authentic recipe for this classic drink, along with variations that add a unique twist, such as the non-alcoholic Agua de Valencia Sin Alcohol, the frozen Agua de Valencia Granizado, and the sparkling Agua de Valencia con Champagne. Get ready to impress your guests and transport them to the vibrant streets of Valencia with this irresistible Spanish cava punch.

Let's cook with our recipes!

AGUA DE VALENCIA - KNOCK YOUR SOCKS OFF SPANISH CAVA PUNCH!

Agua De Valencia - Knock Your Socks off Spanish Cava Punch! image

Valencia is true orange growing country, and this recipe is based on fresh orange juice, which is best - try not to use carton or bottled orange juice. And beware, this innocuous-sounding drink is strong! It must be served ice cold - if Cointreau is not available or too expensive - use a local orange liqueur.

Provided by French Tart

Categories Punch Beverage

Time 5m

Yield 2 Pints, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

750 ml spanish sparkling wine (Cava)
1/2 liter fresh orange juice
Cointreau liqueur
ice cube

Steps:

Put some ice cubes into a large jug and pour over lots of orange juice. Now add the bottle of cava.
Once the fizz subsides, stir in a good dash of the cointreau and it´s ready to serve.
Makes about 2 pints.

AGUA DE VALENCIA

Agua De Valencia image

Agua De Valencia Cocktail is a Spanish drink and is known as "Valencian Water." The origin of this cocktail comes from the bar Café Madrid de Valencia, Spain. In 1959, Constante Gil first served this amazing cocktail. Gin, orange juice, vodka, and Champagne are the basic ingredients of the famous Agua De Valencia Cocktail.

Provided by gailanng

Categories Beverages

Time 10m

Yield 1 pitcher

Number Of Ingredients 7

Ingredients

1 cup orange juice
2 ounces gin
2 ounces vodka
700 ml cava spanish sparkling wine or 700 ml champagne
sugar
lemons or lime wedge
ice cube

Steps:

To a pitcher add orange juice, gin, vodka and cava or champagne. Add sugar, a pinch at a time. Stir and taste until desired sweetness is acheived. Refrigerate until chilled.
Fill a glass with 2 or 3 ice cubes and fill. Garnish with lemon or lime wedges.

Nutrition Facts : Calories 3308.2, Fat 0.5, SaturatedFat 0.1, Sodium 179.4, Carbohydrate 121.1, Fiber 0.5, Sugar 48.5, Protein 4.2

KNOCK YOUR SOCKS OFF BUTTERMILK PIE

Knock Your Socks off Buttermilk Pie image

Honestly delicious! Comfort food at its' best! I originally got this recipe from the Houston Chronicle in 2000

Provided by eltee314

Categories Pie

Time 1h

Yield 2 pies

Number Of Ingredients 8

Ingredients

2 3/4 cups sugar
4 eggs
2 teaspoons vanilla
3 tablespoons flour
3/4 cup butter (melted)
1 1/2 cups buttermilk
1/2 cup crushed graham cracker crumbs
2 (9 inch) pie crusts, unbaked

Steps:

Preheat Oven to 325 degrees.
In a large bowl, mix sugar and eggs. Then add vanilla and flour. Stir in melted butter, and then buttermilk. Do not beat. Finally, fold in the graham cracker crumbs.
Pour into the pie crusts, dividing evenly between the two crusts.
Bake 45mins or until center of pie is firm when tested with a knife.

Nutrition Facts : Calories 2944.5, Fat 142.2, SaturatedFat 63.1, Cholesterol 562.4, Sodium 1981.3, Carbohydrate 392.2, Fiber 7.5, Sugar 291.1, Protein 33.1

KNOCK YOUR SOCKS OFF BBQ RIBS

Knock Your Socks off BBQ Ribs image

These ribs are slow cooked in the crock pot. They are THEE best,melt in your mouth ribs.If you wanna impress your friends or neighbors,this is the recipe to make!

Provided by Mortadella1985

Categories Pork

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 racks ribs
1 (375 ml) bottle barbecue sauce, any kind (i used a spicy one)
3/4 cup ketchup
3/4 cup brown sugar
1/4 cup water
3 tablespoons balsamic vinegar
1/4 cup corn syrup
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Mix together all the sauce ingredients the night before,put in the fridge overnight to let the flavors marinade.
mix together the spices for the dry rub.massage well allover the ribs.Let them sit overnight in the fridge for best taste.
I started my ribs at about 9 oclock am this way they are done in time for supper.
Everything is ready for you so all you have to do now is put the ribs in the slow cooker. set the slow cooker on low,pour the sauce over the ribs making sure they are fully coated.Put the lid on and let them cook for 8-10 hours.I used leftover sauce the next day for meatloaf. ENJOY!

Nutrition Facts : Calories 357.6, Fat 2.2, SaturatedFat 0.3, Sodium 1600, Carbohydrate 85.5, Fiber 2.6, Sugar 61.2, Protein 3.9

KNOCK YOUR SOCKS OFF CHICKEN

Knock Your Socks off Chicken image

Every time I make this I'm asked for the recipe. It's really a "get your socks knocked off" dish. NO LIE! Cooking time does not include marinating.

Provided by teresas

Categories Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs chicken pieces, your favorite parts
1 cup dry white wine
2 tablespoons butter
1 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 teaspoon dried basil
3 teaspoons fresh parsley, chopped
1 lb fresh mushrooms, sliced
1/4 cup half-and-half
1 egg yolk, beaten

Steps:

Marinate chicken 2-3 hours in white wine, covered.
Remove chicken and save marinade.
Sauté chicken in butter until golden brown.
Remove chicken and set aside.
Add onion and garlic to skillet.
Sauté 2 minutes, then sprinkle with flour.
Cook and stir for 2 more minutes.
Add reserved marinade.
Put chicken back in the skillet and add salt, pepper, paprika, basil and parsley.
Cover and simmer 30-35 minutes.
Remove chicken and place on a serving platter.
Mix together half and half, egg yolk and 2-3 tablespoons sauce from the skillet.
To skillet add the sliced mushrooms and the half and half mixture.
Cook and stir to thicken sauce.
Adjust seasoning to taste.
Pour over chicken, serve.

Nutrition Facts : Calories 411.1, Fat 26.8, SaturatedFat 9.4, Cholesterol 145.1, Sodium 336.6, Carbohydrate 6.3, Fiber 1.2, Sugar 2.7, Protein 29.1

"KNOCK YOUR SOCKS OFF" PUMPKIN PIE

I haven't tried this out yet, but the ginger in it sounds really good. I found the recipe on OrganicValley.com. The site says "The name says it all! Very rich - for a lighter dessert, prepare without the streusel topping." (I'm guessing on the prep time.)

Provided by Shaye

Categories Pie

Time 1h40m

Yield 1 pie

Number Of Ingredients 24

Ingredients

2 tablespoons fresh gingerroot, peeled and minced
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup unsalted butter
1 large egg
2 tablespoons ice water
15 ounces canned pumpkin
1 1/3 cups whipping cream
3 large eggs
1/2 cup sugar
3 tablespoons honey
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup brown sugar
3/4 cup chopped pecans
1/3 cup crystallized ginger, finely chopped
1 teaspoon ground ginger
1/2 cup unsalted butter

Steps:

For crust: Place ginger in processor and process until minced.
Add flour, sugar, allspice and salt; process to combine.
Using on/off turns, cut in butter until mixture resembles coarse meal.
Mix yolk and 2 tablespoons water in small bowl.
Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
(If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
Wrap in plastic; chill 1 hour.
(Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
Roll out dough on floured surface to 12-inch-diameter round.
Transfer dough to 9-inch-diameter glass pie dish.
Trim overhang to 1 inch.
Fold edges under crust.
Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
Freeze crust for 15 minutes.
Line crust with foil and then fill with pie weights (dried beans work well too).
Bake crust 10 minutes.
Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
Transfer crust to rack; cool completely.
For filling: Whisk all ingredients in large bowl until combined.
Pour into pie crust.
Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
Remove from oven, and let pie stand 10 minutes to set slightly.
Maintain oven temperature.
Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
Rub in butter with fingertips until mixture begins to form small clumps.
Sprinkle topping over pie.
Bake until pie is set and streusel is golden brown, about 25 minutes.
Transfer to rack and cool completely.

Nutrition Facts : Calories 5777, Fat 385, SaturatedFat 202.3, Cholesterol 1768.7, Sodium 2693.8, Carbohydrate 536, Fiber 31.5, Sugar 268.4, Protein 76.9

Tips:

Use a variety of citrus fruits to create a more complex flavor. Oranges, lemons, and grapefruits are all good choices.
If you don't have cava, you can use Prosecco or another sparkling wine.
If you want to make a non-alcoholic version of this punch, you can omit the cava and add more club soda.
Garnish your punch with fresh citrus slices and mint leaves for a festive touch.
Serve your punch immediately after making it, or it will start to lose its fizz.

Conclusion:

Agua de Valencia is a refreshing and delicious Spanish punch that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a fun and festive drink to serve, give Agua de Valencia a try.