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 just chilling at home.
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 Prosecco and a splash of club soda life. But now that I know about the spaghett, life is different and so is my Aperol-sipping habits.
I first heard about the spaghett when it 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. Of course, I don’t only sip this when I’m camping, I also love it at BBQs, the beach, or when I’m feeling too lazy to make a fancier drink.
This cocktail is light, citrusy, not-too-sweet, just a little bitter, and great for patio weather. So let’s make one. It’s honestly too hot not to, ya know?
What’s a sour spaghett cocktail?
The spaghett is basically the poor man’s Aperol spritz lol. It’s a cocktail made with Aperol and (typically) light beer. 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 drink is beyond refreshing and just so lovely for summer sipping.
Where did it originate?
Apparently, the spaghett was created a bartender at Wet City Brewing, a brewery based out of Baltimore. I’m not entirely sure on this, but I have a feeling it’s based on the hobo Negroni, which is light beer mixed with Campari. Anyways, I’ve never been to Wet City Brewing before but considering me and my husband’s favorite thing to do when we go to a new city is check out the local breweries, I’m definitely adding this one to my list!
The two ingredients you’ll need
Plus an optional third ingredient! Here’s what you’ll need:
- 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.
- Aperol – if you’ve never had Aperol before, it’s 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 – totally optional! 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 cocktail for an extra pop of citrus. Martini olives are another fun choice. You can skip this if you want!
Ok, now let’s make one!
Now we just have to pour everything together. When it comes to making a sour spaghett, you have a few options. In a glass, in the can, or for a crowd. Let’s get started!
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. To make the cocktail:
- Pour the Aperol into a tall glass (preferably chilled).
- 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.
- Lastly, garnish with a slice of orange or lemon if you’d like!
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. Here’s how to do it:
- Take a few generous sips out of a can (or bottle) of beer.
- Add the Aperol and very gently swirl to combine.
- Then, finish the drink with a wedge of lemon or orange.
FOR A CROWD
This is one of my go-to cocktails for when I’m having people over! I don’t recommend this cocktail as a make-ahead option because the beer gets flat. Also, it’s so easy that it’s not really necessary to make it ahead in the first place!
Instead, I like to fill a cooler with a variety of beers and place it next to a table with a bottle of Aperol, a bottle of Campari, lemon wedges, and orange wedges. You can also add martini olives if you’re into it. Then, your guests can mix up their own creations at the spaghett bar!
Choosing the right sour beer
The trick to making the best spaghett is choosing the right sour beer. Since this cocktail is meant to be light and refreshing, you want to go with something lower-alcohol. Also, 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.
Other beer options
If sours aren’t your thing, you can use other beers in this cocktail! If you go with any of thee options, add a squeeze of lemon to get that tart flavor. Try:
- Light beer – PBR, Montucky, or the classic, Miller High Life, are all good options.
- Blonde ale – these are also usually pretty light and refreshing! Go for a blonde ale if you’re picking up something from a local brewery.
- IPA – definitely go for an IPA that’s not suuuper hoppy. You don’t want to hops to overpower the flavor of the Aperol!
A Campari version
Another version of the spaghett 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 than the classic spaghett cocktail.
More summery drinks
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The Sour Spaghett Cocktail
- 12 oz sour beer*
- 1.5 oz Aperol**
- Orange wedges, lemon wedges, and/or martini olives, for garnish (optional)
- Beer mug or tall glass (preferably chilled), optional
- To make the spaghett in a glass, add the Aperol to a chilled beer mug or tall glass. Pour in the sour beer (it may foam up just a bit). Using a tall spoon, gently stir the cocktail to combine. Garnish with an orange wedge, lemon wedge, and/or olives, if desired. Enjoy!
- To make the cocktail in a can or bottle, take a few swigs of the sour beer to make some room. Carefully pour in the Aperol (it may foam up a bit). Garnish with an orange wedge, lemon wedge, and/or olives, if desired. Enjoy!
xo Sara Lynn
*Song of the day: Constant Headache by Joyce Manor