A Spaghett is typically a beer spiked with a bitter aperitivo, usually, Campari or Aperol. For the Micro-Spaghett I included local bitter aperitivo Misoo, Angostura bitters, and a bit of citrus and salt. Yes, salt. Put salt in your cocktails, and your food please, you’ll thank me later.
Cocktail jigger OR something that can measure liquid by 1/4 oz
Shot glass
Knife for lemon
Visitor
Angostura Bitters
Misoo bitter aperitivo
Fresh lemon juice
In a shot glass or measuring glass, mix the following:
¾ oz Misoo Aperitivo
2 dashes of Angostura Bitters
Juice of one small lemon wedge (~1/8 oz)
Small pinch of Kosher Salt (at the bar we use a saline solution that’s 1/3 salt to water)
Mix liquid with a small utensil
Take a good swig
Pour your Spaghett mix into the Visitor, trying not to hit the rim
Mix it up by moving the can in a circular motion—don’t spill, Ango stains are for life
Enjoy!
