You might recall that, last August, we shared an article from "Bon Appetit" magazine which declared "The Spaghett" – an easy cocktail made with Miller High Life, Aperol and lemon juice – to be the official drink of summer.
And, summer isn't quite here yet, we're conjuring up the sunshine with yet another of our weekly OnMilwaukee Virtual Happy Hours this Thursday at 5 p.m. [Get all the details here].
This week, we're doing things a bit differently and inviting everyone to join us with a Spaghett in hand for a "community cocktail hour."
Boone & Crockett will be joining us to demonstrate how they make their signature "Bitter Life," a variation on the theme featuring High Life and a Campari shot, and we'll be raising our glasses in honor of the Milwaukee service industry.
We hope you'll join us. It's a great opportunity to try something new, ask us questions and take a moment to connect. We'll also be curious about what you think of the Spaghett (good, bad or otherwise).
The "recipe"
Here's what you need to make the cocktail:
1 Miller High Life
1 ounce of Aperol
1 ounce of lemon juice
To make it right in the bottle, take a sip or two out of a nice cold bottle of Miller High Life to make room for the other ingredients. Then pour in the ounce of Aperol and lemon juice.
If you'd prefer, you can pour the Aperol and lemon into a pint glass and top off with the chilled Miller High Life.
What does it taste like?
The cocktail very much resembles an Aperol spritz, which typically consists of 2 ounces of prosecco, 1 1/4-ounces Aperol and a splash of soda water. And it makes quite a bit of sense, considering Miller High Life’s reputation as "The Champagne of Beers."
"I ordered it based on the name alone," notes Bon Appetit "Drinks Czar" Alex Delany. "How could you not!?! Spaghetti without the eeee?!? Truly, I’m thankful I did, because this cocktail has become my official drink of summer ... light, fruity, slightly bitter, and just tart enough to lead you back for another sip."
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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