Cucumber Basil Soda (no alcohol) and California Roots Cocktail (alcohol) RECIPES

Ok gang, today I have a cocktail and a mocktail (no alcohol) to share with you. These are created by California Pizza Kitchen – thanks to them for sharing the recipe with me to share with all of you. I love the fresh flavors of both of these drinks – very refreshing for the summer! We have lime, avocado, mint, basil, and cucumber, all great summer ingredients. The Cucumber Basil Soda is the one without alcohol, but of course you could throw in a splash of vodka if you like. The California Roots Cocktail has avocado in it – don’t let that scare you – give it a try!

Do either of these sound appealing to you?



Cucumber Basil Soda


  • 12 Large basil leaves
  • 8 cups soda water, chilled
  • 1 cup granulated sugar
  • 1 cup water
  • 1 Medium cucumber, thinly sliced
  • ice
  • cucumber slices and fresh basil leaves, for garnish


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.

California Roots Cocktail


  • 1 tablespoon kosher salt
  • 1 tablespoon fennel seeds
  • lime wedge
  • ice
  • 1.5oz vodka
  • 1oz fresh agave sour
  • 1/2oz agave nectar
  • 1/4 ripe avocado, mashed
  • mint sprig


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!