Overview: The Spaghett is a beer-based cocktail originating from Baltimore that combines Miller High Life with Aperol and lemon juice. Created in 2016 by Reed Cahill at Wet City Brewing, the drink gained widespread recognition following a feature by Bon Appétit magazine.
The Full Story
Baltimore has established itself as a culinary destination known for regional specialties such as pit beef and Maryland crab. When it comes to beverages, the city offers a distinct contribution to the cocktail world through the Spaghett. This drink is not to be confused with the NASCAR spritz made with Budweiser or the century-old radler combining German lager and lemonade. The Spaghett functions as an Aperol spritz where prosecco is replaced by Miller High Life, earning it the moniker of the Champagne of Beers.
The cocktail was developed in 2016 by Reed Cahill, a former bartender at Wet City Brewing in the Mount Vernon neighborhood. Cahill was tasked with creating beer cocktails to round out the brewery’s menu alongside craft beers like the sour Gosarita and the Manly Deeds. While those options utilized an IPA, only the Spaghett turned pink and took seconds to make. The name proved unforgettable, leading to a decade of popularity where walk-ins at bars with Miller High Life behind the counter would expect the bartender to know exactly what to do.
The drink’s profile expanded beyond Baltimore following a visit from Alex Delany, then the drinks editor for Bon Appétit magazine. Delany ordered two Spaghetts immediately after seeing it listed as a special on the menu for $5. Back in New York, he wrote an ode to the drink calling it his favorite summer cocktail, which became Bon Appétit’s best-performing cocktail story that year. The recipe consists of 12 ounces of light lager, 1 ounce of Aperol, and 0.5 ounce of fresh lemon juice.
Production & Profile
The production method relies on simplicity rather than complex equipment. Bartenders could pull out their tools and measure, but the beauty of the drink lies in its lack of requirement for a shaker or specific glassware. The process involves opening the beer bottle and pouring out about 1½ ounces, or taking a swig. Aperol is then poured directly into the bottle, followed by lemon juice. Serving can be done anywhere, from the pool to a dive bar.
Lucas Fenton, a sales representative for a beer distributor in Brooklyn, N.Y., noted that everybody makes it a little bit different and there is really no right way. The drink combines products from two companies, though no one knows exactly how many Spaghetts have been sold. Molson Coors has formally embraced the trend, with salespeople mentioning the Spaghett when pitching Miller High Life to new accounts.
Brand & Industry History
The cocktail emerged during a period where putting tequila in a Corona was a big deal, according to Cahill. He described the idea as dumb and not like mapping the human genome. A decade later, the drink has remained relevant. In 2025, Molson Coors introduced the Spaghett-sicle, an alcoholic Popsicle inspired by the cocktail. Every year on Aug. 6, the date Delany’s article was published by Bon Appétit, Wet City Brewing celebrates Spaghett Day.
The owners of Wet City Brewing, P.J. and Josh Sullivan, gave a party sponsored by Aperol in 2025 that sold nearly 300 Spaghetts, roughly six times as many as on a busy Saturday. Cahill left Baltimore, quit the hospitality industry and went to law school, but everywhere he went, the Spaghett followed. He noted seeing one in Iceland and stated he would be haunted by this drink for the rest of his life.
What This Means
The drink has demonstrated significant longevity despite initial predictions that it might fade away. Sofia Colucci, the chief marketing officer for Molson Coors, noted that the barrier to entry is almost nonexistent. The project began after Eggy Godlee paid $14 for a can of Miller High Life with a shot of Aperol, leading reviewers to state a true Spaghett should not cost more than $10. Since 2025, they have rated nearly 100 versions of the beer-based cocktails on a 10-point scale carried to two decimal places.
The company’s salespeople mention the Spaghett when pitching Miller High Life to new accounts, indicating its integration into broader marketing strategies. The owners celebrated the drink with a party sponsored by Aperol, showing corporate support for the trend. This embrace suggests the cocktail has moved beyond a local novelty to a recognized entity within the beverage industry.
Consumer Takeaway
The Spaghett offers a straightforward option for drinkers seeking a beer-based aperitivo without specialized equipment. The three-ingredient drink can be made anywhere, anytime and by anyone. It works just as much by the pool as it does in a dive bar. Consumers should expect a light lager tinted pink with Aperol and sharpened with lemon juice. The recipe from Reed Cahill specifies 12 ounces of beer, 1 ounce of Aperol, and ½ ounce of fresh lemon juice for one drink.
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