It's the Summer of the Spaghett
A refreshingly lowbrow alternative to the Aperol Spritz.
One of my more unpopular opinions is that the Aperol Spritz is bad, actually. It’s not that I don’t understand the appeal—it’s refreshing, sure, what with the bubbles, and the fruity bitterness of the aperitif playing off the sweetness of the wine. It also looks like summer in a glass, a bleeding sunset of a drink in its orb-like chalice. But too often the cocktail ends up just tasting like cheap prosecco with an Aperol floater—in other words, a big ol’ cup of syrup, delivering more of tomorrow’s headache in every sip.
Fortunately, the universe is boundless in its creativity, its wisdom, its grace. And so for those of us who refuse to settle for the oversaturated mediocrity of the Aperol Spritz, we’ve been rewarded with its delightfully louche alternative: The Spaghett.
The Spaghett (or Spagett) is a study in summertime simplicity: an ice-cold Miller High Life combined with a shot of Aperol and lemon juice. Despite the name, it’s not some niche drink besuited Italian men enjoy on the streets of Florence. Apparently, it originated in Baltimore (kind of the Florence of Maryland?); back in 2016, a local barkeep had the clever idea to make a bastardized version of an Aperol Spritz—subbing out actual champagne for the “champagne of beers.”
There’s a DIY ethos to the humble Spaghett. Ideally, you take a measured swig of the High Life and pour the shot in yourself—an elegant task that nonetheless requires a brute swiftness to perfect. With beer instead of wine, and lemon juice instead of an orange garnish, the drink is never in danger of becoming sickly-sweet; it carries the subtle flavors of the liqueur before hitting you with that shandy-ish burst of citrus. Plus, it’s easy to pack for a day at the park or the beach—just batch the Aperol/lemon juice mixture in a thermos, pick up a sixer, and be on your way.
If you’re in New York, a great place to order a Spaghett without having to explain it to your bartender is Park Slope Ale House—they make theirs with Campari instead of Aperol, so it’s slightly more bitter (my personal preference). Otherwise, here’s how to make one on your own:
The Spaghett
½ ounce Aperol or Campari
½ ounce lemon juice
12-oz bottle of Miller High Life (no substitutions)
Mix the Aperol or Campari with the lemon juice in a cocktail shaker full of ice. Shake well, then strain into a shot glass.
Crack open a cold one and drink until the neck of the bottle is clear.
Decisively pour the shot into the beer and enjoy.