Naked & Famous

Difford’s Guide
Discerning Drinkers (662 ratings)

Glass:

Serve in a Coupe glass

Ingredients:
34 oz Del Maguey Vida Clásico Mezcal
34 oz Bittersweet orange-red aperitivo
34 oz Yellow Chartreuse (or génépy liqueur)
34 oz Lime juice (freshly squeezed)
× 1 1 serving
Read about cocktail measures and measuring

Prepare:

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare optional garnish of dehydrated lime slice wheel or lime wedge.

How to make:

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish:

  1. Optionally, garnish with lime slice or lime wedge on rim.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
Cocktail of the day:

24th February 2025 is World Bartender Day

Review:

Salmon pink in colour. Mezcal adds earthy smoky complexity to this bittersweet, citrusy fresh, aperitivo Last Word riff. And indeed, getting naked can make you famous!

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History:

Adapted from a recipe created in 2011 by Joaquín Simó, the Naked & Famous is best known for its early appearance at Death & Co. in Manhattan, New York City, but premiered on the opening menu at Candelaria in Paris and at Teardrop Lounge in Portland, Oregon. Joaquín's original recipe calls for Del Maguey Chichicapa Mezcal.

The name comes from the lyrics of a song titled Tricky Kid on Tricky's 1996 album Pre-Millennium Tension.
"And everybody's got a record deal
And everybody wants to be naked and famous
Everybody's got a record deal
And everybody wants to be naked and famous.
"

See: Last Word cocktail history

Nutrition:

One serving of Naked & Famous contains 179 calories

Alcohol content:

  • 1.1 standard drinks
  • 17.65% alc./vol. (35.29° proof)
  • 15.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Michael Click’s Avatar Michael Click
14th December at 12:53
I really like this with Del Maguey's Chichicapa Mezcal over their Vida. I think it's worth the added pour cost.
Robert Holen’s Avatar Robert Holen
13th December at 15:10
The Mezcal used has a lot to say.
Del Maguey Vide de Muertos overpowers the other ingredients 4/5.
So I made an extra with Gusano Rojo (Yes, that's a Mezcal with a worm.. 😅) which made for a far more balanced cocktail 5/5.
Ed Scheel ’s Avatar Ed Scheel
9th December at 04:22
Crisp and delicious. Almost too easy to drink. One of my favorites!
Chris Jones’ Avatar Chris Jones
1st November at 21:44
Can you use Strega in place of Chartreuse or are they not close enough?
Simon Difford’s Avatar Simon Difford
2nd November at 07:40
You can. With Strega, this becomes a Rich Witch And Famous: https://www.diffordsguide.com/cocktails/recipe/37242/rich-witch-and-famous
Kevin Haynes’ Avatar Kevin Haynes
28th September at 00:24
It's interesting and tasty, but I think I would enjoy it more with something else in place of the apertivo. Though it's growing more on me as I sip it.
Thomas Rosser’s Avatar Thomas Rosser
16th September at 06:26
I agree with Tuber Magnatum on going heavy on your mezcal.

This is my favorite cocktail to order in a group of conservative old conformist investment managers: “Rosser, what do you want?”, ‘Have the bartender make me Naked and Famous!’
11th July at 23:09
10/10. Superb summer supper.
Richard Elgar’s Avatar Richard Elgar
9th July at 04:05
Very minor point, but the artist that provided the inspiration for the name is Tricky, not Tricky Kid. Going to make this cocktail tonight, but probably won't end up naked and famous myself.
Paloma Difford’s Avatar Paloma Difford
9th July at 08:00
Thanks for spotting this Richard...now fixed. Hope you enjoyed the cocktail!
Justin Aniello’s Avatar Justin Aniello
15th June at 00:13
Having side by side with Division Bell really shows how the chartreuse bashes down the mezcal, much less smokiness to this. The chartreuse feels a bit out of place, rapidly punches you in the middle of your palate and then just leaves a licorice aftertaste. Prefer the Division Bell.
Frederic D.’s Avatar Frederic D.
30th May at 15:31
Made again yesterday with Gracias a Dios mezcal, Meunier Altitude Genepy, lemon juice, and Buiese Lusor instead of Aperol. Added some simple syrup to rebalance, since both the Meunier and Lusor are drier than their counterparts. Overall a successful modification. The Lusor adds more bitterness and complexity than Aperol, and can stand up to the mezcal.