Naked and Famous
Smoke, bitterness and citrus in equal measure — the Last Word rebuilt around mezcal and Aperol. Sounds like too much. It isn’t.
Yellow Chartreuse is gentler than green, and that’s what keeps this drinkable rather than just intense. It’s also a fair test of whether your mezcal was worth the money.
Naked and Famous
Coupe · None
Ingredients
- ¾ ozMezcal
- ¾ ozYellow Chartreuse
- ¾ ozAperol
- ¾ ozFresh lime juice
Method
- 1Chill a coupe glass before building.
- 2Combine mezcal, yellow Chartreuse, Aperol, and fresh lime juice in a shaker.
- 3Add ice and shake hard until well-chilled and properly diluted, about 10–12 seconds.
- 4Fine-strain into the chilled coupe and serve immediately.
History
Created by Joaquín Simó during his time at Death & Co in New York City, the Naked & Famous is a modern classic built on the equal-parts architecture of the Last Word and the Paper Plane. Simó's masterstroke was swapping gin for mezcal, letting the spirit's smoky, funky character anchor the botanical intensity of Chartreuse and the bitter-orange brightness of Aperol into something simultaneously approachable and complex.
The mezcal you choose defines this drink — lean toward a joven or espadin-based expression with pronounced smoke and earthiness rather than something overly refined or fruit-forward. The smoke needs to hold its own against the herbal punch of yellow Chartreuse and the sweetness of Aperol. Also, squeeze your lime to order; the acidity is load-bearing here, and bottled juice will flatten the entire balance the drink depends on.
Source
Joaquín Simó, Pouring Ribbons, New York City — as published in Imbibe Magazine
