Agua de Sevilla Recipe: Seville Party Pitcher

Ingredients

33¾ oz pineapple juice well chilled
25¼ oz cava one bottle, dry (brut), well chillede.g. Freixenet · Codorníu · Segura Viudas
5 oz whisky a smooth blended Scotch or bourbone.g. Johnnie Walker · Chivas Regal · Famous Grouse · Glenfiddich · Monkey Shoulder
5 oz triple sece.g. Cointreau · Bols · Marie Brizard · DeKuyper · Giffard
4 sprig mint leaves yerba buena or spearmint

Garnish: Fresh mint sprigs and pineapple pieces · Ice: Ice cubes

Method

Chill all ingredients well in advance, especially the cava and pineapple juice.
Half fill a large pitcher (at least 2.5 litres) with ice cubes.
Add pineapple juice, whisky and triple sec and stir to combine.
Pour in the cava slowly down the side of the pitcher and stir once gently.
Slap the mint sprigs, add them on top and serve in wine glasses over ice.

Watch it made

Agua de Sevilla

Taste

Juicy pineapple and orange peel with fine bubbles and a soft whisky warmth underneath. Sweet-fruity and refreshing, moderately strong.

History and origin

Agua de Sevilla is a festive pitcher drink associated with the Andalusian capital, where it is served at parties and in bars as a sparkling alternative to sangria. It is closely related to the better-known Agua de Valencia, which combines cava with orange juice, gin and vodka; the Seville version swaps orange for pineapple juice and uses whisky and orange liqueur for its spirit base.

The Seville connection is fitting: the city is famous for the bitter orange trees that line its streets, and orange liqueur carries a hint of that aroma into the jug. Some local recipes also add a little sugar or cream. There is no documented inventor or date for the drink; it is best understood as a modern Spanish party punch.

Bartender tips

Add the cava only right before serving, otherwise the bubbles are gone within minutes.
Use not-from-concentrate pineapple juice: it is less sugary and gives a finer foam.
For fewer guests, scale it down: 100 ml pineapple juice, 75 ml cava and 15 ml each of whisky and triple sec per glass.

Variations

Agua de Valencia: The Valencian original: orange juice, cava, gin and vodka with a little sugar.
Creamy Agua de Sevilla: Some Andalusian bars whisk a little cold whipping cream into the juice for a softer, richer texture.