Baltimore’s Spaghett cocktail, a pink-tinted mix of Miller High Life beer, Aperol, and lemon juice, has gained widespread popularity since its creation in 2016. Developed by Reed Cahill, a then-bartender at Wet City Brewing in Baltimore’s Mount Vernon neighborhood, the drink offers a simple yet distinctive twist on the classic Aperol spritz by substituting Prosecco with Miller High Life, known as the “Champagne of Beers.”
Cahill crafted the Spaghett while experimenting with beer-based cocktails to complement Wet City Brewing’s lineup. Unlike other concoctions he created, the Spaghett was notable for its quick preparation, appealing taste, and vibrant pink hue. Despite its humble origins and casual naming, the cocktail resonated well beyond the local bar scene.
By the late 2010s, the Spaghett began spreading beyond Baltimore, gaining attention in other cities. Alex Delany, former drinks editor for Bon Appétit magazine, encountered the cocktail at Wet City Brewing and described it as an “Everyman’s drink” that requires minimal effort or specialized equipment. Following Delany’s enthusiastic write-up in 2025, the cocktail’s profile rose substantially, with Spaghett orders appearing at bars and social gatherings in multiple locations.
The cocktail’s appeal lies in its flexibility and accessibility. As Lucas Fenton, a beer distributor’s representative in New York City, explains, there is no strictly defined recipe; variations in the ratio of beer to Aperol or the presentation are common and widely accepted. Fenton and collaborator Eggy Godlee have evaluated nearly 100 versions of the cocktail through their Instagram account “Spaghetts of NYC,” rating each based on factors such as beer temperature, Aperol proportion, presentation, and price. They contend the Spaghett should remain affordable, ideally costing no more than $10.
Molson Coors, the parent company of Miller High Life, has embraced the rising trend, incorporating the Spaghett into sales efforts and product development. In 2025, the company launched an alcoholic ice pop inspired by the cocktail. Bars with significant Miller High Life sales, such as Busty’s Bar and Jukebox in Austin, Texas, have further popularized the Spaghett by offering frozen versions of the drink.
The drink’s enduring popularity is underscored by an annual event—Spaghett Day—held on August 6, the anniversary of Delany’s influential article. Wet City Brewing’s owners reported selling nearly 300 Spaghetts during the latest celebration, far surpassing typical weekend sales. Cahill, who has since left the hospitality industry and pursued law school, acknowledges that the Spaghett’s reach has far exceeded initial expectations, with reports of the cocktail surfacing as far afield as Iceland.
What began as an informal experiment in a Baltimore brewery has become a recognized fixture on bar menus across the United States, combining simple ingredients with a spirit of casual innovation.