Let me introduce you to your new favorite summer cocktail to make with friends: the Spaghett. This low-brow Aperol Spritz is as easy to make as it is to drink, and the presentation is just so much fun. After all, isn’t Miller High Life the Champagne of beers?
To make a Spaghett, simply take a cold bottle of Miller High Life (or your favorite light beer) and “discard” (read: drink) a couple of ounces. Then pour in about an ounce of Aperol and a half ounce of lemon juice. The drink is enjoyed right out of the bottle. It’s fruity and bitter and refreshing, perfect for warm summer weather.
The recommended amounts of Aperol and lemon juice vary, so feel free to adjust this to your taste, or just eyeball them! This is definitely a cocktail that shouldn’t be taken too seriously. Some versions omit the lemon juice; others use Campari. It makes me wonder how some other amari would taste. Looks like there’s going to be High Life in my fridge for the foreseeable future!
History: The Spaghett as we know it comes from Wet City Brewing in Baltimore. Bon Appetit writer Alex Delaney ordered one there and was instantly enamored with the cocktail, enough to write an article about it that propelled it to larger popularity.
Spaghett
1 12-oz. bottle of Miller High Life
1 oz. Aperol
1/2 oz. lemon juice
Open your cold bottle of High Life and remove 1-2 oz. from the bottle. Add Aperol and lemon juice. Garnish with a slice of lemon.