California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.


The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.

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California Pizza Kitchen Cocktail Recipes

Agave Mojito 

1 1/2 oz Bacardi Superior
2 oz Perricone Agave Sour
3 Mint Leaves, Torn
2 Lime Wedges

Top with Club Soda

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Asian Plum Martini 

1 1/2 oz Pearl Plum Vodka
1/2 oz Domaine De Canton
1 oz Agave Nectar
1oz Fresh Lemon Juice

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Apple Martini

3/4 oz Skyy
3/4 oz Midori
1 1/4 oz Sour Apple Pucker
1 1/4 Sweet N Sour

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Strawberry Basil Martini 

2 oz Veev Acai Spirit
1 1/2 oz Perfect Puree Strawberry
2 oz Perricone Agave Sour
2-3 Basil Leaves

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Top Shelf Long Island Iced Tea 

3/4 oz Kettle One Vodka
3/4 oz Bacardi
3/4 oz Beefeater
3/4 oz Cointreau
3 oz Sweet N Sour
1 oz Coke
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Cosmopolitan

2 oz Absolut
3/4 Triple Sec
1/2 oz Fresh Lime Juice
1 1/4 oz Cranberry Juice

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Mai Tai 

2 1/2 oz Orange Juice
2 1/2 oz Pineapple Juice
1 1/2 oz Bacardi
1/2 oz Grenadine
3/4 oz Myers Dark Run

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Strawberry Margarita 

1 1/2 oz Sauza Gold
3/4 oz Triple Sec
1/2 Fresh Lime Juice
2 oz Perricone Agave Sour
2 oz Perfect Puree Strawberry

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Platinum Margarita

1 1/2 oz Patron Silver
1 1/2 oz Perricone Agave Sour
1 Lime Wedge, Squeezed
Floater Option:
1/2 oz Grand Marnier
OR
1/2 oz Chambord
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Agave Lime Margarita 

1 1/2 oz Milagro Tequila
1 1/2 oz Perricone Sour
2 Lime Wedges, Squeezed

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Citrus Adobo Margarita

1 1/2 oz Casamigos Blanco
1/2 oz Cointreau
1/4 tsp Chipotle Adobo
1 1/2 oz Fresh Agave Sour
1 Orange Wedge, Squeezed
1 Lime Wedge, Squeezed

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Passion Fruit 

Mojito 8 Mint Leaves
1 1/2 oz Malibu Passion Fruit Rum
3/4 oz Agave Nectar
2 Lime Wedges
1 oz Club Soda

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Mango Mango Mojito 8 Mint Leaves

1 1/2 oz Cruzan Mango Rum
3/4 Torani Mango Syrup
2 Lime Wedges
1 oz Club Soda
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California Roots

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.
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Cherry Lime Sparkler

2 ounces Three Olives cherry vodka
1½ ounces Torani Cherry Lime Syrup
1 ounce fresh lime juice
Club soda

Mix vodka, syrup and juice together with ice, strain into hurricane glass and top with club soda. Garnish with cherry and lime slice.

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Berry Sparkler

½ oz. Bacardi Superior rum
2 oz. Fresh lemonade
½ oz. Monin Blackberry syrup
Zonin prosecco
2-3 Fresh blackberries

Add berries, rum, syrup and lemonade to mixing tin. Shake to break up berries, then add about 1 oz. of prosecco. Pour into sangria glass and add prosecco float.

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Mango Moscow Mule

1 ½ ounces of your favorite vodka
½ fresh squeezed lime
¼ cup fresh diced mangos
3 ounces ginger beer
fresh sliced lime wheel

Fill a pint glass with ice; pour vodka over ice. Squeeze lime juice over ice. Add mango pieces. Cap glass with a mixing tin and shake vigorously. Pour mixture into your copper mug and top with ginger beer. Garnish with the lime wheel.

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Caribbean Sunset White Sangria

2 tbsp mango puree
1/3 cup pinot grigio
1/4 cup Malibu Passion Fruit rum
1/4 cup peach schnapps
1/4 cup apple juice

Mix all ingredients in a shaker over ice. Shake it like a Polaroid picture. Strain and serve over more ice.

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Blueberry Ginger Smash 

9 ea blueberries
2 oz fresh agave sour
2 oz JD whiskey
1/2 oz domaine de canton
1 oz cranberry juice

Fill mixing glass with ice leaving a little space at the top. Add blueberries and agave sour. Shake vigorously then add whiskey, domaine de canton, and cranberry juice. Shake vigorously again, and pour into tall glass. Garnish: bamboo speak, 4 blueberries, 1 candied ginger, black straw

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Blood Orange Sangria 

1 oz St. Germain
1/2 oz Bacardi Limon
1/2 oz Blood Orange Puree
1/2 oz Agave Nectar
2 oz Kendall Jackson Chardonnay
1 oz Perricone Agave Sour

Add more ice if necessary.
Garnish: Orange Twist and a Metal Spoon/Straw
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Winter Citrus Punch 

1 orange wedge
1 1/2 oz Bacardi Superior
1/2 Monin Orange Tangerine
1 1/2 oz bar lemonade
3/4 oz J Lohr Cabernet

Squeeze and drop orange wedge into a pint glass. Full glass with ice. Add Bacardi, orange tangerine syrup, and bar lemonade. Shake vigorously with mixing tin and then pour into bucket glass. Add more ice if necessary. Float wine on top.

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Executive Decision 

2 oz casamigos blanco
5 mint leaves, torn
1/2 oz agave nectar
1 1/2 oz fresh agave sour
1 ea lime wedge

Fill mixing glass with glass with ice and add tequila, mint, agave nectar, and agave sour. Squeeze one lime wedge into mixing glass and discard. Shake very vigorously and strain into a martini glass.
Garnish: mint leaf (float)
Garnish: orange wedge, two stirrers

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Coconut Blossom 

8 pineapple pieces
1 oz hangar one mandarin vodka
1 oz casamigos tequila
2 oz fresh agave sour
1 oz perfect Puree coconut

Add pineapple to mixing glass, fill with ice. Add vodka, tequila, agave sour, and coconut Puree. Shake vigorously and pour into tall glass.
Garnish: pineapple leaf and black straw
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Honeybee Lemonade 

1 1/2 oz Jim beam honey
3/4 triple sec
1 1/2 oz bar lemonade

Add ice to bucket, add jim beam honey, triple sec, and bar lemonade. Top with ice if needed.
Garnish: lemon wheel, 2 stirrers

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California Crush 

3/4 absolut mandarin
3/4 absolute citron
3/4 fresh lemon juice
1 oz agave nectar
2 lemon wedges
1 orange wedge
4 mint leaves top with club soda

Fill mixing glass with ice. Add vodkas, lemon juice, agave nectar, and mint leaves, squeeze and 1 orange wedge (cut in half) into glass and place fruit in the mixing glass. Shake snd pour into a tall glass Garnish: mint sprig, black straw
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12 comments:

  1. can you include the recipe for your beehive sangria . please

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Beehive Sangria
      One bottle Francis Ford Coppola Pinot Grigio
      1 cup water
      1/2 cup of each of the following:
      Strawberry Purée
      Monin Lavender
      Cointreau
      Honey
      Lemon

      Delete
  2. I'm also looking for the recipe for the beehive.my friend had it and lost it.she was wanting to make some on Christmas Eve.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Beehive Sangria
      One bottle Francis Ford Coppola Pinot Grigio
      1 cup water
      1/2 cup of each of the following:
      Strawberry Purée
      Monin Lavender
      Cointreau
      Honey
      Lemon

      Delete
  3. I'd love to get the beehive sangria I get like 2-3 everything I visit 😍

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Beehive Sangria
      One bottle Francis Ford Coppola Pinot Grigio
      1 cup water
      1/2 cup of each of the following:
      Strawberry Purée
      Monin Lavender
      Cointreau
      Honey
      Lemon

      Delete
  4. How do they make their moscow mule? I see the mango version, but I like the original one.

    ReplyDelete
  5. This comment has been removed by the author.

    ReplyDelete
  6. How about the recipe for the cucumber reviver? I can't seem to find anything online quite like it.

    ReplyDelete