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