Drinks Cocktails Tequila Cocktails Naked & Shameless Be the first to rate & review! This take on the Naked & Famous cocktail gets a tropical upgrade thanks to papaya juice. By Nelson German Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Matt Taylor-Gross / Food Styling by Lucy Simon Cook Time: 5 mins Total Time: 3 mins Servings: 1 Yield: 1 At Sobre Mesa in Oakland, California, you can order platefuls of tostones and patatas bravas, both of which serve as a perfect precursor for some of chef Nelson German’s show stopping larger plates, like a tender, braised pork belly served alongside fried yucca and pickled fresno peppers, or a chimichurri flank steak. To wash everything down, you’ll want to order a cocktail, and the Naked & Shameless — a tropical, smoky, herbaceous drink that we can’t get enough of — is a must-try. “This is inspired by the Naked & Famous cocktail invented in 2011 by bartender Joaquín Simó while working at the bar Death and Co in New York City,” German says. Think of this cocktail as a surefire way to please fans of the Paper Plane, which calls for amaro, Aperol, and bourbon, but also capable of exciting your friend who likes to order a classic Last Word with Chartreuse, gin, and sweet maraschino liqueur. For this cocktail, German swaps out Chartreuse (which is in limited supply nowadays) for Genepy, a gold-colored Alpine herbal liqueur reminiscent of chamomile flowers. Be sure to use joven mezcal, which is clear and unaged — think of this as the sibling to blanco tequila. While German suggests sourcing Caribbean papaya or guava nectar, blueberries will also work in a pinch. “It doesn’t have to be fresh fruit,” he adds. “Hawaiian papaya works — but not Vietnamese papaya, the green papaya.” To prepare the papaya, simply dice and blend (here are a few of our favorite blenders) to get a smooth, puréed juice. You can store the juice in your refrigerator for up to a week, and you’ll find that it plays nicely with white rum, tequila, and gin. – Oset Babür-Winter Ingredients 1 ounce mezcal 1 ounce Genepy 3/4 ounce lime juice 1 ounce Aperol 1/2 ounce papaya juice 1 sprig mint (for garnish) Directions Add mezcal, Genepy, lime juice, Aperol, and papaya juice to a cocktail shaker filled with ice. Shake until combined. Strain into a rocks glass over one ice cube. Garnish with mint sprig. Rate It Print