Episode 73 Naked & Famous

May 30

Ep. 73: I’d rather be famous – Naked & Famous (and introducing Riffy-Do)

Welcome to Season 5 episode 73 of The Art of Drinking with Join Jules and Your Favorite Uncle

There seems to be a resurgence of Yellow Chartreuse on store shelves and we take advantage of it! In this episode, we delve into a unique recipe featuring Jules' holy trinity of Yellow Chartreuse, Aperol, and Mezcal.

Join us as Brad takes us through the traditional recipie of the Naked & Famous, with history, and Jules crafts her riff using coconut fat washed Aperol and names the cocktail on the fly.

Ocantrell00 poses the thought-provoking question: "How does cocktail history influence your approach to creating and enjoying the drink?", and we answer.

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What do we need for today’s episode?

For Brad’s Naked & Famous

Coupe Glass
Cocktail Shaker
Jigger
Strainers; hawthorn & fine mesh
Mezcal, Vamanos Reindo for me, Del Maguey Chichicapa for you big bucks
Yellow Chartreuse
Aperol
Limes

For Jules’ Riffy-do

Coupe Glass
Jigger
Mixing glass & bar spoon
Strainer; hawthorn
Mezcal
Jamaican Rum
Yellow Chartreuse
Limes
Egg white

Get Brad's Naked & Famous

Get Jules' Riffy-do, Naked & Famous riff

Naked & Famous, a lil backstory

The Naked & Famous is a modern cocktail known for its vibrant color and balanced flavor. It was created by Joaquín Simó, a renowned bartender, during his time at the influential New York City bar Death & Company. Here's a detailed look at its history and key facts:

History

Creation: The Naked & Famous cocktail was created by Joaquín Simó in 2011. Simó was working at Death & Company, a bar celebrated for its innovative cocktail creations and contributions to the modern cocktail renaissance.
Inspiration: Simó has mentioned that the Naked & Famous was inspired by the Last Word, a classic gin-based cocktail. He aimed to create a drink that was equally balanced and refreshing but with a distinctive character of its own.

Get Featured Question: @Ocantrell00 - How does the cocktail history influence your approach to creating and enjoying the drink?