Naked And Famous Nº2 Recipe

Combine 500 ml blanco tequila and 15 g dried hibiscus in a clean glass jar with an airtight lid. Stir once to submerge the hibiscus petals.

Seal the jar and let steep at room temperature in a dark place for 12–18 hours. Check color and taste at 12 hours: it should be a bright rose to deep magenta and slightly floral/tart. Do not exceed 24 hours to avoid excessive tannic bitterness.

When the infusion reaches the desired floral/tart balance (typically ~12–18 hours), strain through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Discard the used hibiscus.

Label and refrigerate the hibiscus-infused tequila. Use within 4 weeks for best flavor.

Chill glass

Optional: Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the drink.

Add 45 ml hibiscus-infused tequila, 22.5 ml mezcal, 15 ml Casoni 1814 Bitter Aperitivo, 7.5 ml Strega, and 15 ml fresh lime juice to a cocktail shaker.

If you prefer the drink slightly sweeter to temper bright hibiscus/lime tartness, add 5 ml simple syrup. The cocktail is typically balanced without it; add only if needed to taste.

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled (shaker should frost).

Dump the ice/water from your chilled glass if you used that step. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch any small ice shards or pulp.

Garnish with a lime wheel or a thin lime twist on the rim. Serve immediately.

Tasting notes: Expect floral hibiscus top notes, citrus brightness from lime, herbal-anise warmth from Strega, bittersweet complexity from Casoni 1814, and smoky depth from mezcal. Adjust simple syrup in future pours if you prefer more or less sweetness.