The Spaghett
A Miller High Life in a feather boa.
At a Glance
Story
The Spaghett was invented by Reed Cahill, a bartender at Wet City Brewery in Baltimore, as a remix of the Aperol spritz, and named for a marinara-obsessed character on The Tim and Eric Awesome Show. Say it fast and you hear the spaghetti. Say it slower and you hear a bar joke that accidentally became a classic.
Ingredients
- 1 × 12 oz bottle Miller High Life
- 1 oz Aperol
- 1 lemon wedgesqueezed
Method
An Aperol spritz with the fuss surgically removed. No prosecco, no ice, no stemware to wash at midnight. The bottle is the glass.
- Take a swig or two from the bottle. Purely structural, you need room for about an ounce more liquid. This is the only cocktail whose first step is drinking.
- Pour in the Aperol, squeeze in the lemon and give the bottle the gentlest swirl. Done.
Aperol is the classic but Campari, which you already own, makes a moodier, more bitter version worth trying at least once. If someone insists on theatre, upend the doctored bottle into a margarita glass so it refills itself as they sip. Ridiculous. Correct.
For a crowd
No batching and no punch bowl, this is the drink that scales by simply buying more beer. Line the bottles up and let guests take a swig and doctor their own, an ounce of Aperol and a lemon wedge riding each spout. Step back and let them at it.
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