Making its mark on San Diego’s rising cocktail scene, The Nolen—a stunning rooftop bar and lounge in the trendy East Village neighborhood—is mixing up a decadent drink packed with freshness.
“Although the 13th Floor is a spirit-forward cocktail, the flavors of almond and peach blend harmoniously with the tequila lending a light and refreshing composition,” says Lauren Ridout, The Nolen General Manager.
Here’s how to make it.
1 oz. Tequila
1 oz. Prosecco
½ oz. Peach liqueur
¼ oz. Orgeat syrup
Shake all of the liquids with ice and strain into a coupe glass. Garnish with a lime wheel floated on top.