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
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