Strawberry Yuzu Spaghett Cocktail

Yields 1 serving

Have you ever had a spaghett cocktail before? It’s like the less fussy version of an Aperol spritz (not that an Aperol Spritz requires much fuss to begin with, but we digress), where Aperol is simply added to a bottle of Miller High Life beer with a little hit of lemon juice. Although a spaghett is delicious as is, we wanted to incorporate fresh strawberries for a sweeter, more radler-like cocktail, especially when they’re perfectly ripened at the start of summer. We also swapped out lemon for yuzu juice for a different citrus note, along with our Strawberry Rosé Living Vinegar. This cocktail is so refreshing and delicious that you’ll want it on repeat all summer long (think pink lemonade for adults)!

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Assembly

Step 1
In a highball glass, add strawberries, sugar, Strawberry Rosé Living Vinegar, and yuzu juice. Stir and set aside for about 15 minutes to macerate.

Step 2
Using a muddler, mash the strawberries until pulpy. If you don’t have a muddler, you can use the handle of a wooden spoon.

Step 3
Add ice, then Aperol, then top off the glass with beer. Garnish then serve. While it looks beautiful with the colored layers, it’s best to stir the cocktail before enjoying.

Note: If you’re making this for a crowd, strawberries can be macerated and muddled up to 1 day ahead, so that you can simply spoon a small amount of the mashed mixture into glasses and finish off the cocktail from there.

Ingredients

¼ cup Strawberries, hulled, quartered

1 tsp Turbinado (raw cane) sugar

½ oz Strawberry Rosé Living Vinegar

½ oz Yuzu Juice

1 oz Aperol

~⅓ bottle Miller High Life (or other light beer)

Ice

Garnish, of choice

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