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!
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.