Recipes Naked & Famous 5.0 (1) 1 Review "Because there is so little mezcal in this cocktail, choosing a big, aggressively smoky bottling is key," says Joaquín Simó. He opts for Del Maguey's nicely complex Chichicapa. Slideshow: More Great Classic Cocktails By Joaquín Simó Joaquín Simó Joaquín Simó is a New York-based bartender, spirits expert, Food & Wine book editor, consultant, and former partner of Pouring Ribbons, an innovative cocktail bar in Manhattan. His award-winning career began more than a decade ago in Boston dive bars and eventually brought him to New York, where he helped open the renowned bar Death & Company and now works with Alchemy Consulting. Food & Wine's Editorial Guidelines Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Lucas Allen Yield: 1 drink Ingredients Ice 3/4 ounce Mezcal 3/4 ounce yellow Chartreuse 3/4 ounce Aperol (bitter orange Italian aperitif) 3/4 ounce fresh lime juice Directions Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe. Rate it Print