Spaghett Granita

Welcome back to another installment of Mean Spirited.

This summer, my wife has been obsessed with one drink: the Frozen Spaghett. At one of our favorite local bars, it’s the perfect refreshing treat after a long day of swimming or running around. The combination of bittersweet and citrusy Aperol and the crisp “Champagne of Beers,” Miller High Life, was originally conceived as a low-effort Aperol Spritz, but between the two, I’d choose the Spaghett every time — especially when it’s ice cold.

They weren’t the first to serve the modern classic Spaghett, but at Busty’s, they have slushie machines in which they incorporate Aperol with citrus juice for sweetness and balance.

I took this inspiration and made it replicable at home by forgoing the slushie machine and opting to make a granita. It takes little effort and works on its own as a scoopable frozen dessert, reminiscent of Italian ice. I also swapped Aperol for the more hearty and complex Forthave Spirits Red Aperitivo which has pronounced notes of chamomile and rhubarb.

If you really want, you can swap out the High Life with another full-bodied lager (my favorite is Coors Banquet aka Coors Heavy), but I love that the High Life comes in a smaller 6oz bottle, called a Pony. It’s a perfect sidecar companion when your Spaghett runs low.

Serves: 6

Difficulty: Easy

Inactive time: 31 hours

Active time: 5 minutes

Ingredients

For the granita

• 1/2 cup granulated sugar

• Juice and peel of 1 orange

• Juice and peels of 2 lemons

• 1 cup Forthave Spirits Red Aperitivo

• 1/2 cup water

For the drink

• 1 scoop of granita

• Miller High Life Pony to top

• 1 orange, for garnish

1. Place a glass mug in the freezer to chill. To make an oleo saccharum, add the orange and lemon peels to a lidded container, followed by the sugar. Shake to incorporate the citrus oils and let rest at room temperature for at least 24 hours or until liquid forms in the jar. Juice the orange and lemons, strain and reserve the juice in the fridge.

2. Once the sugar dissolves, remove the peels. Add your oleo saccharum, citrus juice, Red Aperitivo and water to a freezer-safe shallow dish. Stir to combine and then set in the freezer.

3. After four hours, scrape the granita with a fork to prevent large ice crystals from forming. Return the dish to the freezer. Repeat every 30 minutes for the next 3 hours. You are aiming for a flaky, shaved ice consistency.

4. Once the granita is prepared, you’re ready to assemble the drink. Grab your chilled mug and pour in half of your beer. Cut an orange in half moons by slicing it in thin wheels, then cutting those in half.

5. With an ice cream scoop, top the beer with the granita. Garnish with an orange half moon and a straw.

Cheers!

-Rog