Agua De Valencia Knock Your Socks Off Spanish Cava Punch Recipes
AGUA DE VALENCIA - KNOCK YOUR SOCKS OFF SPANISH CAVA PUNCH!
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
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 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
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 CHICKEN
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
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
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