Agua de Valencia is a Spanish cocktail made with either cava or champagne, along with orange juice, gin, and vodka. The preparation of Agua de Valencia is simplicity itself – all ingredients are typically combined in a large pitcher, the cocktail is then left to chill, and it is later served in cocktail glasses.

Bombón coffee is a Valencian specialty that combines coffee and condensed milk. The drink is usually made with espresso, and it is assembled by pouring condensed milk first and then topping it with espresso. Because there is a difference in density, the beverages do not mix, and bombón is usually served in a tumbler glass so the layers would be visible.

Roughly translated as weather coffee, café del tiempo is a variety of Spanish ice coffee. It consists of a cup of coffee that is served with a glass that is filled with ice cubes and occasionally a slice of lemon. The guest then sweetness the coffee according to taste before pouring it over ice.

Orxata (horchata) is a refreshing Valencian drink prepared by blending soaked tiger nuts (chufas), water, and sugar. It often includes cinnamon and sometimes lemon zest. The drink is enjoyed in the entire Valencian Community, but it most likely originated in Alboraya.

Bobal is a native red Spanish grape that is native to southeastern Spain. This dark-skinned grape is cultivated in several regions, but it flourishes in Utiel-Requena DO, located in the province of Valencia, where it is the undisputed king.

Herbero is a Spanish liqueur hailing from the Serra de Mariola mountain range in Valencia. Officially called Herbero de la Serra de Mariola, this herbal liqueur is made from aniseed and various mountain herbs. The drink can be distilled or macerated.

Mistela is a traditional Valencian liqueur made from Muscat of Alexandria grapes. The liqueur is made by adding pure alcohol to grape must, resulting in sweet fortified wines with an alcohol content over 13%. Mistela is usually straw-colored and has intense fruity and floral aromas reminiscent of white flowers, honey, dry fruit, and hints of citrus.

The region of Castellón has a unique variation of carajillo—traditional Spanish coffee that is prepared with coffee and liquor. In this regional version, the alcohol (usually brandy, whiskey, or rum) is first heated with sugar, lemon rind, and coffee beans.

Cantueso is a Spanish liqueur made from the flower and the stalks of Thymus moroderi, locally known as cantueso, a small plant from the thyme family. The drink is produced by macerating the plant in neutral alcohol. The macerate is distilled, sweetened, and then rested in barrels for a minimum of two years.