California Roots Cocktail and Cucumber Basil Soda Recipes!

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(L): Cucumber Basil Soda (R): the California Roots cocktail

Today we’re happy to share California Pizza Kitchen’s vodka-based California Roots Cocktail and a delicious non-alcoholic Cucumber Basil Soda.  The newest Next Chapter cocktail and soda is perfect for sipping on a hot summer day and serving at your summer get-togethers.  We love refreshing, hand-crafted drinks that are sophisticated, but are still super easy to make at home.  If you love them too, check out more amazing seasonal recipes in CPK’s latest cookbook “Taste of the Season” – it’s available for purchase in all CPK restaurants.  CHEERS!

 

California Roots Cocktail:

Makes: 1 drink

 Ingredients:

  • Lime wedge
  • Fennel salt
  • 1 ½ ounces vodka
  • 1 ounce fresh agave sour
  • ½ ounce agave nectar
  • ¼ of a ripe avocado, mashed ice
  • Mint sprig

Procedure:

In an electric spice grinder (or clean coffee bean grinder) combine 1 tablespoon kosher salt and 1 tablespoon fennel seeds. Blend until fennel seeds are coarsely ground, about 5 seconds. Store at room temperature in an airtight container.

Run the lime wedge around half of the rim of a 6- or 8-ounce old fashioned glass. Spread some fennel salt on a small plate or shallow dish. Dip moistened half of rim in salt. Fill glass with ice. Fill cocktail shaker with ice, add vodka, fresh agave sour, agave nectar and avocado.  Cover and shake vigorously, until avocado is completely incorporated with mixture. Strain into prepared glass. Garnish with mint sprig and serve immediately. ENJOY!

Cucumber Basil soda:

Makes: 12 servings

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • 1 medium cucumber, thinly sliced
  • 12 large basil leaves
  • 9 cups of soda water, chilled ice
  • cucumber slices and fresh basil leaves, for garnish

Procedure:

In a medium saucepan combine sugar and water over medium heat. Cook, stirring occasionally, until sugar is dissolved and mixture just comes to a boil, about 5 minutes.

In a small bowl muddle the cucumber and basil leaves with the back of a wooden spoon. Add to the hot syrup. Cover and let steep for 30 minutes. Strain the syrup, pressing the solids through a fine-mesh strainer to release the flavors. Discard solids.

For each serving, combine 3 tablespoons of the syrup with ¾ cup soda water in an ice-filled glass. Stir gently to combine. Garnish with cucumber slices and a basil leaf.

Note: Cucumber-basil syrup can be stored in a tightly sealed container in the refrigerator for up to 3 days. 

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