When Alex Delany, the drinks editor for Bon Appétit magazine, went to Baltimore a couple months ago, he was charmed by a drink at a local brewery: the Spaghett.
He was initially drawn to the name — spaghetti without the “eee!” — but the cocktail itself quickly won him over. It’s made by pouring out (or drinking) a bit from a bottle of Miller High Life beer. Then, you pour one ounce of Aperol liqueur and an ounce of lemon juice into the bottle, and voila, the perfect summer cocktail.
It’s “light, fruity, slightly bitter and just tart enough to lead you back for another sip,” the 27-year-old writes on BonAppetit.com.
He even thinks it’s superior to the ubiquitous Aperol spritz.
It’s “more refreshing, more interesting,” says Delany, who lives in Chinatown. “It gives you all the same things a spritz does — just better.”
While the idea of cocktails made with lagers and Pilsners might conjure unfortunate undergraduate experiments or sad offerings at restaurants lacking a full liquor license, when done right, they’re easy, ideal hot-weather sippers.
“You can pack a ton of flavor into a beer cocktail and keep it relatively low in alcohol, which makes them perfect for drinking on repeat and not getting bored,” says Delany, who loves the unique texture and carbonation of these drinks.
“Less booze means you can consume more cool, refreshing cocktails without getting hammered,” he adds. “Sipping two 12-ounce margaritas would have you on the floor. Two 12-ounce beer cocktails? Pour me another.”
They’re also extremely easy to make. Delany says it’s as simple as adding just two ingredients — typically 1 ounce of an aperitivo such as Campari or Aperol or an amaro such as Cynar or Averna, plus 1 ounce fresh citrus juice — to 10 to 11 ounces of beer.
Add a third ingredient and perhaps a garnish if you’re feeling crazy, but “don’t go wild,” he says. “The best beer cocktail is a simple beer cocktail.”
Beer cocktail tips
Use the right brew
“Nothing fancy,” says Delany, who typically goes for lagers such as Miller High Life or a classic Budweiser. You want a beer that’s on the lighter side, but not a light beer, which will make the cocktail too watery. “You want flavor, but not too much flavor.”
Follow the formula — and your tastebuds
Delany likes to use 10 to 11 ounces of beer — a bottle with some poured or sipped out — plus 1 ounce of an amaro or aperitivo, plus 1 ounce of citrus juice. But don’t be afraid to adjust for your taste. “Play with proportions until you arrive at a drink you think feels right,” he says.
Keep it balanced
“Make sure you don’t let one flavor dominate though,” says Delany. “A good cocktail is a balanced cocktail, whether you’re talking beer cocktails or not.”
Three beer cocktails to try
“Spicy and refreshing. Perfect for the patio,” says Delany.
This drink (center) is a twist on the gin-and-honey-laced Bee’s Knees.
As Delany puts it, “The ultimate riff-able combo for a beer cocktail.”