Naked and Famous Recipe

Naked and Famous recipe — Bold, balanced, and unapologetically complex — like a really good argument you actually want to have. Made with mezcal. Originally from United States.

I'm the friend who shows up to your housewarming with obscure mezcal and perfectly curated vinyl. Equal parts sophisticated and wild, I don't do small talk but I'll happily debate the merits of yellow Chartreuse until 3am. Warning: I'm an acquired taste, but once you get me, you're absolutely hooked.

This cocktail was created in 2011 at Death & Co in New York and named after The Breeders' song 'Cannonball,' which contains the lyrics 'I am naked and famous.' It's part of a family of equal-parts cocktails that bartenders use to showcase balance and technique.

Created by bartender Joaquín Simó at Death & Co in 2011, this modern classic was born from the desire to create a mezcal-forward riff on the Paper Plane cocktail. It quickly became a bartender favorite for its perfect balance and complexity.

Ingredients

• 0.75 oz mezcal (preferably Del Maguey Vida or similar)
• 0.75 oz Yellow Chartreuse
• 0.75 oz Aperol
• 0.75 oz fresh lime juice

Instructions

1. Add all ingredients to a cocktail shaker filled with ice.
2. Shake vigorously for 10-12 seconds until well chilled.
3. Double strain into a chilled coupe glass.
4. Garnish with a lime wheel on the rim.

Category: cocktail | Difficulty: medium | Base spirit: mezcal | ABV: 28.0-32.0%

Origin: United States