Drink our cover: The Splurgemonkey cocktail


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


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
Photo of Jim Begley

Jim Begley

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

Get more Jim Begley

Previous Discussion:

Top of Story