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

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.s.      Naked & Famous Recipe:  In your Boston, tin on tin 28 / 18oz shaker  Add to the large cup  ¾ oz Mezcal – Vamanos Reindo for me, Del Maguey Chichicapa for you big bucks  ¾ oz Yello Chartreuse  ¾ oz Aperol  ¾ oz Freshly squeezed lime juice\  Double strain into your coupe glass    Riffy-Do Recipe:  In your Boston, tin on tin 28 / 18oz shaker  Add to the large cup  1/2 ounce mezcal (preferably Del Maguey Chichicapa)  ½ oz jamaican rum  3/4 ounce Aperol infused with coconut  3/4 ounce yellow Chartreuse  3/4 ounce lime juice, freshly squeezed  Egg white hehehehe  Double strain into your coupe glass. Garnish with lime wheel    Get Featured Question: @Ocantrell00 - How does the cocktail history influence your approach to creating and enjoying the drink?    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website (and youtube episodes): joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices