Skip to main content
Epicurious

Naked and Famous

4.8

(5)

Naked and Famous cocktail in a Nick Nora glass.
Photo by Lizzie Munro

Bartender Joaquín Simó was already tinkering with a variation on the Last Word cocktail when he first sampled a Paper Plane at Milk & Honey. The Sam Ross creation featured equal parts bourbon, Aperol, lemon juice, and Amaro Nonino, and was itself a riff on the Last Word.

“Trying the Paper Plane for the first time made me rethink the possible candidates for a maraschino liqueur substitute, as I had been stuck in an initial rut of single-flavor liqueurs—curaçao, gentian, et cetera,” Simó explained. “I turned my attention to more complex liqueurs like Aperol, Campari, Pimm’s, Cynar, and Montenegro. The Aperol–yellow Chartreuse marriage was a big hit, and from there, it was just finding the right mezcal.”

The Naked and Famous, which debuted in 2011, has done well by its mentor drink. It is by far the most famous variation on the Paper Plane.

If you can, please use Del Maguey Chichicapa in this cocktail. It is the original mezcal used in the recipe. Though on the expensive side, it makes a big difference in the taste of the drink.

This recipe was excerpted from ‘Modern Classic Cocktails’ by Robert Simonson. Buy the full book on Amazon.

Recipe information

  • Total Time

    2 minutes

  • Yield

    Makes 1 cocktail

Ingredients

¾ oz. mezcal
¾ oz. Aperol
¾ oz. yellow Chartreuse
¾ oz. lime juice

Preparation

  1. Combine all ingredients in a cocktail shaker half-filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe.

Cookbook cover of Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drink by Robert Simonson.
Reprinted with permission from Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks by Robert Simonson, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House. Photographs copyright © 2022 by Lizzie Munro. Purchase the full book from Amazon, Bookshop, or Penguin Random House.
TagsCocktailAlcoholBeveragesMezcalAperolAmaroLiqueurChartreuseCookbooksLimeCitrusFruit

See Related Recipes and Cooking Tips

Read More
Violet Vodka Slushy
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Brown Derby
This simple honey-grapefruit cocktail dates to Prohibition, though its origin is a matter of some debate.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Dirty Spritz
In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.
Rob Roy
Named for a Scottish revolutionary, a New York City operetta—or both—this effortless scotch cocktail is built to last.
Spicy Mango Margarita
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Lemon Icebox Pie
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.