Naked and Famous: Potent Mezcal Cocktail With an Herby Bite
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Naked and Famous: The Potent Mezcal Cocktail With an Herbaceous Bite

Naked and Famous

The scantily-named Naked and Famous, invented at Death and Co. in New York City. Photo: Youtube/The Educated Barfly

Between the Mexican Firing Squad and the Blood Bath & Beyond, the world of tequila and mezcal cocktails is no stranger to an attention-grabbing name.

Today, we introduce the Naked and Famous.

This is an herbaceous, mezcal-heavy take on the Aperol Spritz created by bartender Joaquín Simó at the renowned Death and Co in New York City. Its maker describes it as a “bastard love child” of the chartreuse-forward Last Word cocktail and the Aperol-tinted Paper Plane. How this new cocktail got the name “Naked and Famous,” we haven’t the slightest clue.

Though the recipe boasts only 4 ingredients, each is quite different than the last. A good Naked and Famous pairs the smoky profile of mezcal with flavors of citrus, honey, anise and more.

Best of all, this is an equal-parts mix cocktail! Easy to make at home, feel free to change the proportions of this recipe to whatever quantity fits the occasion.

Without further ado:

The Naked and Famous


  • 2 oz Mezcal
  • 2 oz yellow or green Chartreuse
  • 2 oz Aperol
  • 2 oz Lime Juice


  1. Add all ingredients to a cocktail shaker. Fill with ice, and shake until cold.
  2. Strain into a cocktail glass and enjoy!

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Pedro Wolfe is the managing editor of Tequila Raiders. With several years of experience writing for the New York Daily News and the Foothills Business Daily under his belt, Pedro aims to combine quality reviews and recipes with incisive articles on the cutting edge of the tequila world. Pedro has traveled to the heartland of the spirits industry in Tequila, Mexico, and has conducted interviews with agave spirits veterans throughout Mexico, South Africa and California. Through this diverse approach, Tequila Raiders aims to celebrate not only tequila but the rich tapestry of agave spirits that spans mezcal, raicilla, bacanora, pulque and so much more.