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| Surdyk's; Tyler Le/BI |
Each summer, a new contender steps forward to claim the title of "drink of the season." In 2025, for those with a taste for elegance, the Hugo spritz might be the choice. But for many Americans feeling the pinch of rising prices and financial pressure, a more budget-conscious beverage is making waves: the Spaghett. Playfully referred to as the NASCAR spritz, the hobo Negroni, or even the trailer park spritz, this drink is a simple mix of cheap bottled beer usually Miller High Life with a splash of Aperol and sometimes a dash of lemon juice. It’s a drink that adds just enough sophistication without straining your wallet. And its growing popularity may say more about the state of the economy than the state of your happy hour. Let’s call it the recession-era Aperol spritz.
According to Square, a major payment processing company, Spaghett orders surged 65% in the first half of 2025 compared to last year, and are up a jaw-dropping 1000% since 2022. That rise isn’t a fluke receipts show a steady climb in Spaghett orders over the past five years. This summer, online searches for the drink have spiked as well.
Part of its momentum comes from word-of-mouth. Spaghetts are appearing more frequently on bar menus, they’re easy to whip up at home, and their reputation is spreading fast both via social media and old-fashioned conversation. There’s also a marketing push behind it. In July, Miller High Life launched the “Spaghett-sicle,” a frozen pop version of the drink. Though at $79 for a six-pack, this gimmick is anything but a money-saver compared to the classic bar version or DIY option. But compared to a traditional Aperol spritz, which can cost $15 or more, the original Spaghett is clearly the more economical indulgence.
“Sparkling wine has that automatic price tag, and bars are going to charge you a premium for it regardless,” says Tom Brander, beverage director at Philadelphia’s Wilder restaurant. “With a dive bar, it’s easy just a splash of Aperol into your beer and you’re good.”
The Spaghett’s origins date back to Wet City Brewing in Baltimore in the mid-2010s. A bartender there crafted it as a playful twist or “bastardized” version of the Aperol spritz. What started as an inside joke quickly became a bartender favorite. Stuart Wellington, a Brooklyn bar owner, describes it as a drink for “service industry nerds and in-the-know weirdos.” From Baltimore, the Spaghett trickled outward, gaining cult status and eventually earning a write-up in Bon Appétit in 2019.
“It’s kind of like an industry handshake,”
says Alexander Rudy, a bartender in Austin who previously worked in Baltimore. “Nobody could have predicted this quirky little drink would become such a hit.”
Jacquelyn Caldwell, associate brand marketing manager for Miller High Life, agrees. She says the brand has seen consistent growth in interest, especially in the past year. “It started as a dive bar favorite no frills, just good flavor. Now, it’s gone from underground to mainstream.”
Part of what makes the Spaghett so appealing is how easy it is to make. Crack a bottle of beer, take a sip (or pour a little out), and top it with a splash of Aperol. That little pour adds flavor and complexity without effort. While High Life is the most common base, bartenders have experimented with other beers too. One even claims that Aperol in a hazy IPA is “fire.” Simplicity is a bonus for bartenders as well.
“Fancier drinks take longer to prepare. When it’s busy, being able to crank out something quick even if it’s lower-priced is a huge help,” explains Frederic Yarm, a bartender and writer based in Boston.
With growing attention to alcohol moderation, the Spaghett also has a relatively low alcohol content compared to many other cocktails. Its orangey-pink hue makes it visually trendy, and it taps into the bottled cocktail craze. Plus, let’s be honest saying the word “Spaghett” is just fun.
“The Aperol spritz has had its moment, and now people are ready for the next thing,” says Julianna McIntosh, cocktail blogger and author of Pretty Simple Cocktails. While men dominate the Spaghett fanbase, it has crossover appeal. “It’s actually a great way to ease women into beer drinking,” she adds.
Don’t expect to find the Spaghett listed at upscale cocktail lounges or fine-dining establishments. It’s more likely to appear on menus at dive bars or laid-back pubs if it’s listed at all. Often, you just have to know about it and ask.
Mawuli Grant Agbefe, a Chicago-based substitute teacher and Spaghett enthusiast, recalls having to explain the drink to bartenders when he first started ordering it. But now, he says it’s showing up on more menus. He loves the taste and thinks it’s perfect for hot summer days. “After years of drinking Miller High Life plain, sometimes you just want to dress it up a bit.”
The charm of beer cocktails lies in their ability to elevate something ordinary into something a little more special and to do it affordably. Switching from an Aperol spritz to a Spaghett can save a few bucks. And if you’re already drinking cheap beer, adding a splash of Aperol won’t set you back much more.
Wellington, the Brooklyn bar owner, refers to Miller High Life as his go-to “recession beer.” Among his clientele many of whom are moderately employed he’s seen a shift from more expensive draft beers to High Life bottles. His weekly orders of High Life have climbed “considerably” over the last five years. He even has a friend who keeps a squeeze bottle of pre-mixed Aperol and lime juice at home, ready to Spaghett-ify a beer at any time. “Turning your beer into a Spaghett makes it feel like you’re doing something fun,” he says. Compared to the bar-insider classic of beer with a shot of Fernet, the Spaghett is also a cheaper alternative.
“As people tighten their budgets and turn to lower-ABV drinks, beer cocktails are gaining momentum,” says Ming-Tai Huh, Square’s head of food and beverage. “We’ve seen a clear uptick in Spaghett and other beer-based drink orders in recent years.”
So how much does a Spaghett cost? That varies. Bartenders say they usually add a dollar or two to the price of the beer. Some might double the price if they include the Aperol as a shot. Others just charge for the beer and let the Aperol splash slide.
In tough economic times, people naturally start looking for ways to stretch their money. That might mean eating in more often, swapping luxury vacations for local getaways, or cutting back on non-essentials. Alcohol is often one of the last luxuries people cling to and even then, they try to get more for less. They buy mini liquor bottles or find cost-effective ways to get their buzz. The Spaghett fits this perfectly: it’s budget-conscious but still feels like a treat.
I’ll admit, I’m not much of a beer drinker. And until recently, I’d never even heard of a Spaghett. But in the spirit of research, I tried one at a local bar. It wasn’t my cup of tea. Still, it clearly is for many others. When I brought it up to a coworker, they instantly sent me a photo of their pink-tinged High Life from the Fourth of July weekend. At a recent work event, a stranger lit up at the mention of it he called it his “drink of the summer.”
Once you’re aware of beer cocktails, you start seeing them everywhere. There’s the Corona sunrise, the beermosa, the lagerita, the shandy. Beer brands are trying new ways to cater to frugal drinkers. Take Garage Beer, a startup backed by the Kelce brothers its lime-flavored variety is now outselling its regular light beer.
Despite all the talk about Americans drinking less or being more mindful of alcohol, sales suggest otherwise. People are still drinking they’re just looking for cheaper ways to do it. Gen Z, known for its caution around booze, has also faced steep economic hurdles that make drinking less appealing financially. After years of inflation, economic uncertainty, and now added pressure from tariffs, many consumers are stretched thin. Whether it’s switching to store-brand snacks or cutting back on takeout, people are finding small ways to save. And when it comes to drinking, the Spaghett is one way to make a modest indulgence feel just a little fancy.
And if the idea of Aperol in beer sounds strange, McIntosh has a simple piece of advice: “Don’t knock it till you try it. It’s actually really, really fun.”
