Unlike older classics with decades (or centuries) of lineage, the Naked & Famous emerged in the early 2010s. Joaquín Simó, a renowned bartender affiliated with establishments like Death & Co., was experimenting with ways to highlight mezcal’s smoky depth in a more accessible format. Inspired by recipes that balanced bittersweet liqueurs and citrus, Simó landed on a formula where Mezcal meshes harmoniously with Aperol and Yellow Chartreuse.
When the drink first appeared, it quickly garnered positive buzz among industry professionals and cocktail enthusiasts, thanks to its distinctive synergy of smoky, sweet, and herbal notes. People who might have been hesitant to embrace mezcal found themselves intrigued by the gentler acidity and the interplay of flavors. This new creation also arrived at a time when modern bars were increasingly celebrating innovative combinations, encouraging guests to explore beyond the usual spirit categories. Over time, the Naked & Famous has maintained a cult following, securing its place on specialty menus and in home bars as a sophisticated yet playful cocktail option.
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