About the Naked and Famous cocktail

The Naked and Famous is one of the standout modern classics of the cocktail renaissance.

Created in 2011 by Joaquín Simó at Death & Co. in New York, this bold yet approachable drink quickly earned a place alongside the greats.

Simó himself described it as “the bastard love child of a Last Word and a Paper Plane,” and it shows—this recipe is a perfect equal-parts cocktail that balances smoky mezcal, herbal Chartreuse, bitter Aperol, and fresh lime juice.

Though only a little over a decade old, the Naked and Famous is already considered essential for adventurous drinkers and bartenders alike.

Its brilliant sunset-orange color, smoky aroma, and bittersweet complexity make it instantly memorable.

What Makes the Naked and Famous Cocktail Special

The Naked and Famous stands out because it manages to be smoky, herbal, bitter, and citrusy all at once—yet still balanced and highly drinkable.

The equal-parts formula makes it easy to memorize, while the choice of mezcal introduces a depth that pushes it beyond the average sour.

Its vibrant orange hue from Aperol makes it visually striking, while its unique flavor profile appeals to both seasoned cocktail fans and those just beginning to explore mezcal-based drinks.

Spirit Swaps and Food Pairings

• Swaps: For a less smoky version, try a mild mezcal such as an Espadín joven, or even substitute with tequila for a more agave-forward take.

  • If you don’t have Aperol, Campari can work in a pinch, though the drink will be more bitter.

• Pairings: The Naked and Famous pairs beautifully with spicy Mexican dishes like tinga tacos, mole chicken, or roasted poblano peppers.

  • It’s also excellent with smoky barbecue flavors, which mirror the depth of mezcal.

Closing Thoughts

The Naked and Famous proves that modern cocktails can achieve the same timelessness as century-old classics.

With its unforgettable balance of smoke, citrus, and bittersweet complexity, it’s a must-try for anyone looking to expand their mezcal repertoire.