About the Naked & Famous
History
The Naked & Famous is often credited to Joaquín Simó, who created it around 2011 while bartending at Death & Co in New York City. The drink belongs to the Last Word family of equal-parts cocktails, substituting tequila-adjacent spirits and Aperol for the original gin, maraschino, and green Chartreuse. Simó's recipe reportedly took its name from a song by the British rock band The Naked and Famous. The cocktail gained traction in craft cocktail circles throughout the 2010s as mezcal's popularity grew in American bars, appearing in numerous cocktail books and bar menus.
Technique
The Naked & Famous requires shaking with ice to properly integrate the lime juice and chill the drink. Vigorous shaking for ten to fifteen seconds creates the necessary dilution to balance the bold, high-proof ingredients—both mezcal and Yellow Chartreuse clock in around 40% ABV. Use standard cubed ice for shaking and double-strain into a chilled coupe or Nick and Nora glass to remove ice shards and any lime pulp. The equal-parts structure means precise measurement is essential; even small deviations will noticeably shift the flavor balance among these assertive ingredients.
Ingredient notes
Del Maguey Vida or Banhez mezcal work well as approachable, espadin-based options that provide smoke without overwhelming the other components. Yellow Chartreuse is non-negotiable—its herbal complexity is central to the drink's structure. Aperol's bittersweet orange character bridges the smoke and herbs; Campari is too bitter and will unbalance the cocktail. Fresh lime juice is essential; bottled juice lacks the brightness needed. The mezcal's smokiness should be present but not dominant, so avoid heavily smoked or wild-agave expressions for a first attempt.
Variations
Some bartenders adjust the template to 1 oz portions for a larger serve, though this increases alcohol content significantly. Substituting mezcal entirely for blanco tequila creates a cleaner, less smoky profile. Green Chartreuse in place of Yellow intensifies herbal notes and proof. A variant called the Naked & Furious swaps Aperol for Campari, creating a more bitter, aggressive drink. Others have experimented with different citrus—grapefruit juice in place of lime shifts the drink toward Paloma territory while maintaining the equal-parts structure.
When to serve & pairings
The Naked & Famous works as an aperitif or early-evening cocktail, though its complexity and strength make it substantial enough for sipping throughout a meal. The smoke and herbal notes pair well with grilled vegetables, ceviche, or dishes with citrus-based sauces. It complements Mexican and Latin American cuisines naturally but also works alongside Mediterranean fare. The drink suits warm-weather drinking despite its intensity, and the Aperol's slight sweetness makes it approachable in late spring through early fall. Serve in a coupe to concentrate aromatics.