Naked and Famous

It will, but green Chartreuse runs 55 percent alcohol against yellow's 40, and its herbal punch will bury the Aperol. Pull it back to fifteen milliliters and let the other three stay where they are. The drink turns drier and more medicinal, which some people prefer.

You'll get a decent drink and a different one. Blanco tequila makes it sweeter and more floral, with nothing to push back on the Chartreuse, so consider dropping the Aperol to fifteen milliliters. The smoke is what stops the herbal sweetness from taking over, so something has to.

Same skeleton. Equal parts of a base spirit, a herbal liqueur, something bittersweet and citrus is the Last Word template, and this swaps gin for mezcal, green Chartreuse for yellow and maraschino for Aperol. The Paper Plane and the Final Ward come from the same line of thinking.

Equal parts leaves no room for a heavy hand. An extra 10 ml of Aperol is enough to turn the whole glass syrupy and swallow the smoke, so use a jigger rather than counting. If it already tastes dull, the lime is the other suspect; squeezed hours ago it loses the acid that cuts mezcal.

A classic Naked and Famous calls for 22 ml (0.75 oz) Mezcal, 22 ml (0.75 oz) Yellow Chartreuse, 22 ml (0.75 oz) Aperol, 22 ml (0.75 oz) Fresh lime juice. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Naked and Famous is roughly 24% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Naked and Famous is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.