Created by Joaquin Simó of Pouring Ribbons in New York, the Naked & Famous cocktail is an enjoyable take of The Last Word, and is best described as an herbaceous upgrade to the margarita.

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Home Bar: Naked & Famous

Home Bar: Naked & Famous

If my memory serves me correctly, I’ve never set any New Year’s resolutions before… but here I am at the end of January, setting one. Here it goes: in 2016, I resolve to drink more tequila and spend more time with friends. I’ve spent a fair amount of time exploring other spirits, but I haven’t yet dedicated enough of my attention to the agave spirits. Visiting friends, prepare yourselves!

Home Bar: Naked & Famous Home Bar: Naked & Famous

When friends are over and thirsting for a new cocktail, it can be difficult to pin down a recipe that doesn’t require reaching for a book or smartphone, so it’s helpful to have a few great and simple recipes recorded to memory. One such recipe that’s delicious and just obscure enough that many of your friends won’t have tried it is The Last Word, which consists of equal parts gin, Green Chartreuse, maraschino liqueur, and lime juice.

Home Bar: Naked & Famous

Home Bar: Naked & FamousIt’s even better to have a simple variation of classic cocktails on hand, just in case your friends have already tried the original. Created by Joaquin Simó of Pouring Ribbons in New York, the Naked & Famous cocktail is an enjoyable take of The Last Word, and is best described as an herbaceous upgrade to the margarita.

Home Bar: Naked & Famous Home Bar: Naked & Famous

Equal part drinks remove one step of the equation and help you remember the ingredients. Since most cocktails are 3 oz, you can just divide by the number of ingredients. And, as I’ve mentioned before, everybody loves Aperol, so your friends are sure to enjoy this one.

Home Bar: Naked & Famous

Glass

Coupe

Recipe

.75 oz mezcal (Joaquin recommends something smoky; consider Fidencio Classico)
.75 oz Aperol*
.75 oz Yellow Chartreuse**
.75 oz lime juice

*Try exploring other orange bitter liqueurs such as Gran Classico or Campari (I’d scale back the measure a bit if using either of these).

**Benedictine could work as a substitute (I’d consider scaling back the amount a little bit if using it, but would be hesitant to use this along with Gran Classico since they are both so viscous.)

Add all liquids into a shaker. Fill the shaker with ice and shake until chilled (frost will develop on the tin of the shaker when it’s ready). Pour into a coupe or up glass and serve. If you desire a garnish, a lime wheel or orange zest would work. However, the original recipe does not call for any garnish.

Home Bar: Naked & Famous

Photography and styling by Hannah Levy.

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Posted by Jeffrey Levy

Jeffrey is on a never-ending quest to find the next addition to his home bar. By night, he shakes and stirs as the founding partner of cocktail consulting company JW Hawthorne. By day, he runs a health care software company. Follow him @jfflvy on Instagram.

  • This. THIS! Is my favorite drink right now. We were introduced to it last year at a bar up here in Boston and I am obsessed. Besides the fact that it tastes awesome, it’s also so easy to remember the recipe (and impossible to screw up). Now I want one. Too early?

  • Hahaha! Reading about booze in the morning definitely stirs weird emotions of desire and restraint… so glad that you have had the chance to enjoy this one. Which bar was that in Boston?

  • It was at the Barrel House American Bar in Beverly.

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