The Naked & Famous: A Complete History & Classic Recipe

Vivid, smoky, and unapologetically modern, the Naked & Famous is a 21st-century equal-parts masterpiece — a golden child of the craft cocktail revival that fuses mezcal, Aperol, yellow Chartreuse, and lime into one of the most balanced and mesmerizing drinks of its time.

It’s a drink that feels like alchemy — smoky yet bright, herbal yet juicy, bitter yet inviting. Born in the golden age of cocktail rediscovery, it’s proof that contemporary classics can stand shoulder to shoulder with the old guard.

I. Origins

The Naked & Famous was created in 2011 by Joaquín Simó, one of the most respected bartenders of his generation, at the influential Death & Co cocktail bar in New York City.

Simó was inspired by the Last Word — a pre-Prohibition classic of equal parts gin, Chartreuse, maraschino, and lime. He wanted to create a modern counterpart that captured the same symmetrical balance but spoke to a new era of ingredients and palates.

His choices were bold:

• Mezcal for smoke and depth,

• Aperol for bittersweet brightness,

• Yellow Chartreuse for herbal complexity,

• Lime juice for tart structure.

The result was electric — a drink that danced between extremes and somehow made them sing in perfect harmony.

As Simó famously put it:

“The Naked & Famous is the love child of a Last Word and a Paper Plane, raised in the Oaxacan desert.”

II. Historical Evolution

The 2010s – The Era of the Modern Classic

The early 2010s marked a new chapter in cocktail history — bartenders were no longer just reviving old recipes; they were creating new ones destined for permanence.

Simó’s creation quickly became one of the few immediate classics of that period, alongside Sam Ross’s Paper Plane and Penicillin. Its equal-parts formula made it as approachable as it was profound.

The Mezcal Moment

The Naked & Famous also arrived at the perfect time: mezcal was emerging from obscurity into global stardom. The drink helped cement mezcal’s role in serious mixology, proving it could shine beyond smoky Margaritas and Palomas.

Today – Global Recognition

Now, over a decade later, the Naked & Famous is featured on menus from New York to Tokyo and celebrated as a benchmark of modern minimalism and balance.

It stands not as a novelty, but as a blueprint — a testament to how creativity, restraint, and perfect proportion can create something timeless.

III. Ingredients & Technique

The genius of the Naked & Famous lies in its mathematical perfection: four ingredients, all in equal measure, each playing a crucial role in the drink’s emotional and sensory impact.

Core Components

• Mezcal: The smoky foundation — vegetal, earthy, and complex.

• Aperol: Adds color, sweetness, and citrusy bitterness.

• Yellow Chartreuse: Lends warmth, spice, and herbal depth.

• Lime Juice: Brightens and sharpens the entire blend.

The Equal-Parts Formula

• 0.75 oz (22 ml) mezcal

• 0.75 oz (22 ml) Aperol

• 0.75 oz (22 ml) yellow Chartreuse

• 0.75 oz (22 ml) fresh lime juice

Each sip delivers contrast and clarity — a delicate balancing act of fire and silk.

IV. Cultural Significance

The Naked & Famous represents a turning point in cocktail culture — the moment when modern creativity caught up to classic structure.

It reflects a generation of bartenders who revered history but weren’t afraid to rewrite it — paying homage to Prohibition-era icons while infusing them with bold, global ingredients.

It’s also the cocktail that brought mezcal into the fine-drinking spotlight. Before it, mezcal was often relegated to smoky shots or rustic Margaritas. After it, it became a serious base spirit — one capable of elegance and balance.

Culturally, the Naked & Famous stands as a symbol of confidence and identity — a drink for those unafraid to stand out, both fiery and refined.

V. How to Make the Classic Version Today

Recipe — The Classic Naked & Famous

Ingredients

• 0.75 oz (22 ml) mezcal

• 0.75 oz (22 ml) Aperol

• 0.75 oz (22 ml) yellow Chartreuse

• 0.75 oz (22 ml) fresh lime juice

Method

1. Add all ingredients to a shaker with ice.

2. Shake hard until chilled and well-aerated (about 10 seconds).

3. Double strain into a chilled coupe glass.

4. No garnish needed — the coral hue is the statement.

Specs

• Glass: Coupe or Nick & Nora

• Ice: Shaken, served up

• Garnish: None (or optional lime wheel)

• Style: Equal-parts sour

Technique Notes

• Use a balanced mezcal (like Del Maguey Vida or Madre) — not too smoky, not too mild.

• Fresh lime juice is non-negotiable; bottled juice ruins the structure.

• The drink’s beauty lies in proportion — measure precisely.

Variations & Lineage

• Last Word: Gin, Chartreuse, maraschino, lime — the ancestor.

• Paper Plane: Bourbon, Aperol, Amaro Nonino, lemon — its sibling.

• Naked & Shameless: Swap Aperol for Campari for more bite.

• Spicy & Famous: Add a few dashes of chili tincture for a fiery riff.

Service & Pairing Tip

• Perfect as a pre-dinner or late-night cocktail.

• Pairs beautifully with smoky grilled dishes or citrusy ceviche.

VI. Modern Variations & Legacy

The Naked & Famous is now part of the modern cocktail canon — a rare feat achieved by only a handful of 21st-century creations.

Its structure — equal parts spirit, citrus, and two liqueurs — has inspired countless variations and serves as a masterclass in flavor architecture.

It’s also a barroom litmus test: can the bartender balance smoke, citrus, sweetness, and bitterness in perfect harmony? If yes, you’re in good hands.

More than a drink, it’s a philosophy — a reminder that the best cocktails are confident, composed, and impossible to forget.

As Simó once said:

“The Naked & Famous is a cocktail that refuses to hide — bright, smoky, and completely itself.”