Naked and Famous
Naked and Famous is a powerhouse of a cocktail. With four ingredients that on their own are powerful or even intense, the balanced and smooth taste of this cocktail is a perfect example of how mixology can be a work of art. Originally a riff on a Last Word, it has since become an official IBA cocktail, and this cocktail definitely deserves its own spotlight.
This cocktail can carry even a very smokey mezcal, so any will do, but we recommend Del Maguey Mezcal Vida.
It's very difficult to find a liqueur that can substitute the strong and unique herbal flavor of Yellow Chartreuse for this cocktail.
While it is possible to substitute Aperol with another Amaro like Campari in some cocktails, we don’t recommend it here, because this cocktail requires such a delicate balance.
Black Olives (Garnish)
1 to 3 on a cocktail skewer.
Step 1: Cool your serving glass
This is a no-ice cocktail, so it is important to cool the serving glass beforehand. Put it in the freezer or add in some ice cubes to chill it while mixing the cocktail. Use a Nick & Nora glass, a Martini glass, or a Champagne Coupe.
Step 2: Add ingredients to shaker
Add all the ingredients to a cocktail shaker. Add plenty of ice.
Step 3: Shake for 10-20 seconds
Shake the cocktail vigorously for 10 to 20 seconds until the tin becomes frosty on the outside.
Step 4: Fine strain into glass
Pour the cocktail through a fine strainer, to remove any lime pulp, and into the chilled serving glass without ice.
Step 5: Garnish with black olives
Garnish with 1 to 3 black olives on a cocktail skewer.
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Del Maguey Mezcal Vida
While the flavor of this equal-part cocktail does represent each of its four ingredients, it does so in a way, where the ingredients support each other, and make each other better. There so no obvious star in this cocktail, each ingredient adding its own perspective on this beautiful symbiosis. The smokey yet fresh taste of the mezcal, the bitter but also sweet component of the Aperol, the depth and complexity from the herbal taste of the Chartreuse, and the rounding tartness of the lime, all work together in creating this amazing cocktail.