At a downtown San Diego restaurant called Neighborhood, there lies a stack of kegs that isn’t what it appears to be. This secret door leads to a modern day speakeasy known as Noble Experiment, after the nickname often given to the Prohibition Era. Inside, renowned bartenders like Adele Stratton mix high-caliber cocktails from the menu or based on the taste preferences of individual customers.
The High Garden Spritz is Stratton’s more complex twist on an Italian summer favorite, the Aperol Spritz. “Drinking this cocktail should make you feel like you’re sitting in an orchard in the spring, with the addition of the cucumber and salt complementing the Aperol without masking its bitter orange flavors,” she says. “When it’s hot and sunny out there is nothing better than a cool, refreshing, bubbly cocktail.”
How to taste this drink next time you’re in San Diego? Reserve a spot at the bar by texting the number provided here.
HIGH GARDEN SPRITZ
2 oz. Aperol
1 oz. Giffard Apricot Liqueur
.75 oz. Fresh lemon juice
2 oz. Champagne
2 oz. Club soda
3 Cucumber slices
2 turns Cracked salt
Shake Aperol, Giffard Apricot Liqueur and lemon juice and pour over large presentation ice cube or a scoop of Kold-Draft ice. Top with champagne and club soda. Garnish with fresh cucumbers and salt.
