Naked and Famous
This cocktail is just as rock and roll as its name sounds. Described by its creator, Joaquin Simo of Death & Co in New York, as ‘the bastard love child of a classic Last Word and Sam Ross’s Paper Plane, conceived in the mountains of Oaxaca’, the Naked and Famous uses the easy ‘equal parts’ formula of its forebears with some rather interesting ingredients.
The result is amazingly complex while still being fresh and approachable.
Using Aperol in cocktails is a good way to lure people in to the world of amari, and I also often use this cocktail to introduce people to the wonders of mezcal!
Ingredients
20ml (3/4oz) Aperol
20ml (3/4oz) Yellow Chartreuse
20ml (3/40z) mezcal
20ml (3/4oz) lime juice
Equipment
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
Method
Add all of your ingredients to your shaker tins, add ice and seal the tins together.
Shake as hard as you can until the tins get frosty.
Use the hawthorn strainer to hold the ice back in the tin strain through the fine strainer into your chilled coupe glass.
No garnish necessary because the colour is awesome, but a dehydrated lime wheel finishes it off nicely
Suggested Spirits
Aperol and Yellow Chartreuse are pretty hard to substitute here, I’d recommend sticking with them.
Use a good quality mezcal but it doesn’t have to be too expensive. We’ve used Quiquiriqui or Vida is a good option.
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