Sour Spaghett Cocktail

The sour spaghett cocktail is a super refreshing, two-ingredient drink that can be mixed up in (literally!) 1 minute. With sour beer and Aperol, this cocktail is great for camping, BBQs, the beach, or summer parties with friends!

This is how we’re sipping Aperol this summer: with a frosty sour beer and an orange wedge. Ever since I went to Italy a few years ago, I’ve been all about the Aperol spritz life. But now that I know about this cocktail, life is different and so are my Aperol-sipping habits.

I first heard about this drink when Bon Appetit posted about it a few years ago and it’s been my go-to camping cocktail ever since. It’s everything you need out of a summer drink situation. There are only two essential ingredients in this recipe and you don’t even need a glass to mix it up!

In short, this is basically a poor man’s Aperol spritz lol. This drink is made with Aperol and (typically) light beer that was created by a bartender at Wet City Brewing in Baltimore. But in this recipe, I’m using a sour beer because I tried it a few weeks ago and immediately became obsessed. There’s something about fruity, tart beer and citrusy, bitter Aperol that’s just so good together!

This cocktail is light, citrusy, not-too-sweet, just a little bitter, and great for happy hour with lemony whipped ricotta dip, 3-ingredient Prosecco grapes, or 15-minute tortellini Caprese skewers. So let’s make one, it’s honestly too hot not to.

The two ingredients you’ll need

First off, you need a good sour beer. Go for something light and fruity! I typically head over to one of my local breweries and pick up something from their fridge, but any lower-alcohol sour beer will work. You also need Aperol which is an Italian aperitif that has notes of orange, vanilla, and herbs. While a lot of aperitifs are super bitter, Aperol has a nice balance of bitter and sweet.

Garnishes are optional but recommended. The spaghett usually has a twist of fresh lemon, but since we’re using sour beer, I like to just add a wedge of fresh orange or lemon straight to the drink for an extra pop of citrus. Martini olives are another fun choice!

Try to find a sour that will complement the flavors in Aperol. Anything with citrus, berry, tropical or melon flavors will be delicious! Unflavored sours are also a good option.

Make it in a glass

This is my favorite method when I’m at home, because honestly, I just think it’s a little easier to mix up this way.

1. Pour the Aperol into a tall glass (preferably chilled).
2. Next, pour the sour beer over the Aperol. It might foam up a little but that’s ok! Just let it calm down a bit and use a tall spoon to gently stir everything together.
3. Lastly, garnish with a slice of orange or lemon if you’d like!

Make it in the can

If you don’t feel like doing dishes, this option is for you. This is the way I make this cocktail when I’m camping, at the beach, or at a BBQ.

1. Take a few generous sips out of a can (or bottle) of beer.
2. Add the Aperol and very gently swirl to combine.
3. Then, finish the drink with a wedge of lemon or orange.

A Campari version

Another version of this drink has Campari but it’s more often called a Camparty, Campari Sun, or hobo negroni depending on where you find the recipe. If you prefer Campari over Aperol, the recipe is the same! It’ll just be a bit more bitter and less sweet.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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