Spaghett Recipe: An Easy 3-Ingredient Aperol-Beer Cocktail

Last time I was in Baltimore, I was thirsty. Really thirsty. As I scanned the happy hour menu at Wet City Brewing, looking for something cold and refreshing to catch my eye, one drink stopped me in my tracks: Spaghett—$5. I ordered it based on the name alone. How could you not?

It turned out to be one of the best summer drinks I’ve ever had. Nearly a decade later, the Spaghett has become a staple on bar menus across the country, and for good reason. It’s a low-effort concoction of Miller High Life, Aperol, and lemon juice, served in the beer bottle, no fussy garnishes or glasses required. And I’ve been making them at home ever since—it’s still the drink I turn to when the weather starts heating up.

What does a Spaghett taste like?

Think of the Spaghett as an Aperol spritz’s more laid-back cousin. Swap the prosecco for lager, then mix everything right in the beer bottle. The drink is crisp, bubbly, citrusy, gently bitter, and just tart enough to keep you coming back for another sip. The beer keeps it refreshing rather than boozy, making it an ideal hot-weather drink.

How to make a Spaghett:

• 1 (12-oz.) bottle American-style lager, preferably Miller High Life, chilled
• 1½ oz. Aperol
• 1 oz. fresh lemon juice

1. Take a generous sip from one 12-oz. bottle American-style lager, preferably Miller High Life, chilled to make room in the bottle (alternatively, pour out about 1½ oz.) Slowly pour 1½ oz. Aperol and 1 oz. fresh lemon juice into the bottle (the lemon juice will make the drink foam up). Sip and relax.

That’s it—no need to stir or shake; the liquid will naturally mix together as you tip your bottle up and down. The bubbly, rose-gold drink goes down easy, especially when the beer is as cold as it can be without becoming a slushie—which, now that I think about it, might not be such a bad idea.

Take a swig from a 12-oz. bottle American-style lager, preferably Miller High Life, chilled, and pour the remaining beer into a shallow baking dish. Add 1½ oz. Aperol and 1 oz. fresh lemon juice; stir gently. Freeze at least 2 hours, scraping the beer mixture with the tines of a fork every 30 minutes. Transfer slush to a chilled beer stein and sip through a straw.

Spaghett tips & FAQs

Can I use other beers?

Sure. Miller High Life is traditional, but any crisp lager, pilsner, saison, or other light-bodied beer will be delicious here. Think Corona, Modelo Especial, Goose Island Sofie, or Ommegang Hennepin. Choose something with enough carbonation to mimic the lively effervescence of sparkling wine. Avoid IPAs, whose assertive bitterness can overwhelm the Aperol.

How do I keep my Spaghett cold? Can I serve it over ice?

The colder your ingredients, the better the drink. Store the Aperol and lemons in the refrigerator alongside the beer so everything is thoroughly chilled before mixing. A frosty bottle makes for the most refreshing Spaghett.

If it’s a real scorcher outside, serving a Spaghett over ice can be even more refreshing. Simply pour the beer into an ice-filled pint glass and add the Aperol and lemon juice. Garnish with a lemon wedge if you’d like—because the ice slightly dilutes the drink, the extra citrus helps keep the flavors bright.

What can I substitute for Aperol?

Aperol is the classic choice—and the ingredient that defines a traditional Spaghett—but any bright, citrusy red-orange aperitif will work. Campari makes a richer, more bitter version. Contratto Aperitif, Cappelletti, Forthave Red, and other aperitivi will each lend the cocktail their own distinct personality, so experiment to find your favorite. More of our favorite Aperol cocktails, right this way →

Why is it called a Spaghett?

The Spaghett was invented in 2016 by bartender Reed Cahill at Wet City Brewing in Baltimore. Its unusual name comes from a recurring character on the sketch comedy show Tim and Eric Awesome Show, Great Job! who wears a bright red mockneck sweater. Since then, the drink has spread well beyond Baltimore, becoming a favorite on bar menus and at backyard gatherings alike.

Can I make a Spaghett in advance?

Not really. A Spaghett is best mixed just before serving so the beer stays bubbly. You can, however, squeeze the lemon juice and even mix it with the Aperol up to 6 hours ahead. For eight Spaghetts, combine 1½ cups Aperol with 1 cup lemon juice and chill, covered. Assemble each drink with 1 bottle of beer (don’t forget to pour out a splash before adding the booze) and 2 oz. of your Aperol–lemon juice mixture as guests arrive.

Editor’s note: This story was first printed online in August 2019; it has been updated for style.