Spaghett

Talk about an underrated cocktail. Sometime cocktails have a fancy air to them, but not the Spaghett. Think of it as the Aperol’s Spritz’s dive bar cousin (with respect). That’s not to say it’s not one of my favorites of all time. It is. It’s the perfect mid-week drink when you’ve just had a day and a beer’s not going to cut it. It’s also the perfect drink for football season. A crowd-pleaser that’s ridiculously easy to make. 3 ingredients. No equipment. Bonus beer for the bartender. Count me in.

Watch Me Make a Spaghett

How to Make a Spaghett

1. Open the Miller High Life and pour out (or sip!) about 2 ½–3 oz of beer to make some room.
2. Slowly pour in the Aperol or Campari (I used Campari in the video), followed by the lemon juice. I repeat: slowly. It will explode out the top if you rush it.
3. Garnish with a lemon wedge tucked right into the bottle and enjoy!

What is a Spaghett?

Think of a Spaghett as the Aperol Spritz’s dive-bar cousin. The Spaghett was created at Wet City Brewing in Baltimore around 2016 and combines Miller High Life, Aperol, and fresh lemon juice, all served straight from the bottle. Miller High Life is famously the “Champagne of Beers,” making this cocktail one-of-a-kind. It’s bubbly, bitter, citrusy, ridiculously easy to make, and requires absolutely no glassware.

Spaghett Ingredients

Miller High Life

You are probably wondering if a Spaghett must be made with Miller High Life and not some other light beer. The answer is yes. Absolutely, yes. There’s just something about the “Champagne of beers” that makes the Spaghett what it is.

Aperol

Aperol is a bright orange, bittersweet Italian liqueur with about the same ABV as wine. You can swap it in a Spaghett for Campari, which is stronger, drier, and more bitter compared to Aperol’s milder, sweet, citrusy flavor.

Lemon Juice

If it’s not fresh squeezed, we don’t want it!

Tips for Making the Best Spaghett

• Once again, I urge you to add the ingredients to the Miller High Life bottle very very slowly. They will react with the beer and threaten to fizz out the top if you’re not careful.
• Definitely use Miller High Life and nothing else. When I didn’t have any in my fridge, but was really craving a Spaghett, I used a generic light beer and it really was not the same. I don’t even think I finished it TBH.
• Like with a classic Aperol Spritz, the ratios are up to your own personal preference at the end of the day. Try adding a little Aperol and lemon juice at a time until it tastes like how you want it!
• There’s no diluting or shaking with ice, so make sure the ingredients are all cold first.
• If you’re making Spaghetts for a crowd (highly recommend), you can make them a little ahead of time and store them in the fridge or in a bucket with lots of ice.

Why You’ll Love a Spaghett

• They’re so easy! Seriously: 3 ingredients, no shaking, no equipment. Now that’s my kind of cocktail.
• A Spaghett is like a cooler, more unique version of a Spritz. If you love one, you’ll love the other.
• It’s lighter than a classic spritz with beer having a lower ABV than prosecco.
• The Spaghett was destined to be served while watching some kind of sporting event. It’s perfect for Super Bowl Sunday and Saturday night football all fall long.

Spaghett Variations

• You can swap out the Aperol for Campari if you want a drier, stronger, more bitter Spaghett.
• Swap out the lemon juice for grapefruit juice!
• If you want to get really unique (and extra fall), try my Cynar Spaghett with Cynar liqueur and pomegranate juice.
• On that same Fall theme, you have to try my Apple Cider Spaghett! It just swaps out the lemon juice for chilled apple cider.