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Drink our cover: The Splurgemonkey cocktail

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While I’m lucky enough to have an eponymous dish—Jim’s Fried Rice at KoMex Express—until recently my life was empty without a namesake libation. But somewhere between rounds of Baker’s and Booker’s at Venetian’s aptly named Bourbon Room, I was introduced to the decidedly Italian Francesco Lafranconi who, as Southern Wine & Spirits’ executive director of mixology & spirits education, was capable of bringing a childhood dream to fruition.

Obviously impressed by my love of all things monkey, Lafranconi offered to devise a cocktail based upon my blog name and Twitter handle: Splurgemonkey. This zesty concoction draws upon my adoration of brown liquor in a manner Lafranconi likens to “a better Coca-Cola. The opulent character of the aged rum is complemented by the ginger beer’s spiciness.” Don’t take this guy’s word for it—try it out yourself!

The Splurgemonkey

Ingredients:

1 oz. Cinzano Rosso Italian sweet vermouth

2 oz. Atlantico Rum Reserva

2 oz. Fever-Tree ginger beer

½ oz. Cedilla acai liqueur

wedge of lime

sprig of mint

Method: Fill a rocks glass with ice. Pour in vermouth and rum. Add ginger beer and stir. Squeeze the lime wedge and top with Cedilla liqueur. Garnish with a sprig of mint and serve.

Tags: Booze
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Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

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