Naked & Famous

“That cocktail has really ended up being my most popular creation, which I wouldn't have expected when I created it a decade ago,” says Simó. 

Echoing an oft-quoted statement about his drink’s inspirations, Simó says, “The Naked & Famous is indeed the bastard love child borne out of an illicit Oaxacan love affair between a classic Last Word and Sam Ross' Paper Plane cocktail.”

It shares its equal-parts formula with both drinks, and an ingredient—lime juice and Aperol, respectively—with each. However, the Naked & Famous swaps the Last Word’s Green Chartreuse for the gentler, sweeter Yellow Chartreuse, and opts for an unexpected base spirit: mezcal.

“Choosing a big, aggressively smoky and funky mezcal was key here, as there is relatively little of it in the drink and it needs to stand up against two liqueurs, neither of which lacks complexity,” says Simó. “If you want to say ‘Pour cost be damned!’ and make it according to the original recipe (which is what we do at Pouring Ribbons), the mezcal to reach for is Del Maguey's Chichicapa bottling.” 

The drink’s other components were chosen to complement that particular mezcal. “Rather than go huge with Campari and green Chartreuse, I chose their younger, lower-proof and -intensity siblings as modifiers to ensure that the complex notes of Chichicapa would not be drowned out while retaining the equal proportions of the original recipe,” says Simó.   

Over the decade since it was created, the cocktail has come to be considered a true modern classic. “I attribute its popularity to the balance and depth found in the drink,” says Simó. “The fruity notes of Aperol and honeyed herbaceousness of yellow Chartreuse don't result in a cloying one-note drink, but rather harmonize beautifully to create a refreshing, citrusy drink that changes in flavors from attack through mid-palate and into a long finish.”

• 3/4 ounce mezcal (preferably Del Maguey Chichicapa)
• 3/4 ounce Aperol
• 3/4 ounce yellow Chartreuse
• 3/4 ounce lime juice, freshly squeezed

1. Add all ingredients into a shaker with ice and shake until well-chilled.
2. Strain into a chilled coupe glass.

A useful guide turns confusion into a repeatable process. Naked & Famous should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Naked & Famous.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Naked & Famous consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Naked & Famous
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish