Spaghett Bucket Recipe

Prepare the bucket

Select a large chilled bucket or pitcher that will comfortably hold about 2–2.5 quarts. Add 6 cups of ice to the bucket to keep the cocktail cold and slightly diluted as it sits.

Pour 8 oz vodka, 4 oz fresh lemon juice and 3 oz simple syrup into the bucket over the ice. Stir gently for 15–20 seconds until well combined and slightly chilled.

Open and pour the 4 Miller High Life pony bottles into the bucket. Stir gently once to integrate the beer with the spirit mix—do not over-stir to preserve carbonation.

Tuck 8 orange slices into the bucket and lightly bruise a few against the side with a wooden spoon to release oils and aroma. Add rosemary or mint sprigs if using for extra herbal fragrance.

Taste and adjust: if you prefer sweeter, add up to 0.5–1 oz more simple syrup; if brighter/citrus-forward, add up to 0.5 oz more lemon juice. If desired, add 1 dash of Angostura bitters per serving and stir gently.

Prepare the sidecar bottles: chill the Campari or Aperol. Pour the chosen aperitif (Campari or Aperol) into a small pitcher or chilled 8–10 oz bottle to serve alongside the bucket so guests can add a splash to their glass.

Optional rim: If you want a salted or sugared rim for the sidecar pours, rub a citrus twist around the rim of a rocks glass, dip in coarse salt or sugar (about 1 tsp per glass), then set glass aside.

To serve individually, fill a rocks glass with ice, ladle or pour about 10–12 oz (approx. 1/4 of the bucket mix) into the glass, then let the guest add 1–1.5 oz Campari or Aperol to taste. Garnish each glass with a grapefruit or orange twist and a sprig of rosemary/mint.

If using bitters: add a couple dashes to the bucket before serving and stir gently to distribute.

Keep the bucket on a small bed of ice or in a chilled serving area so the Miller High Life stays fizzy. Replenish ice as needed between rounds.