Rumchata Pumpkin Spice

Rumchata Pumpkin Spice is a liqueur, so it belongs with the cream and dessert liqueurs, not with the white, gold or aged rums that classic rum cocktails call for. Rumchata is generally known as a rum-based, horchata-inspired cream liqueur, and this seasonal edition adds pumpkin pie spice. Expect a creamy, lightly sweet profile with cinnamon and nutmeg up front, probably some clove or allspice, and the vanilla-and-cinnamon softness that makes horchata-style drinks easy to like. The details here don't list an ABV or an age statement, so check the label for strength. Liqueurs in this style usually sit well below the strength of standard rum. It works as a sipper and as a modifier, but it isn't a base spirit for a Daiquiri, Mojito or Dark 'n' Stormy. Those depend on the dryness and acidity of a real rum, and a sweet cream liqueur would unbalance them. The most natural way to drink it is chilled: pour it over ice in a rocks glass, or shake it with ice and strain it into a small coupe or cordial glass for a cold, slightly frothy pour. Keeping it cold also keeps the spice from tasting heavy. For cocktails, use it where cream and spice already make sense. Pour a measure into hot coffee or a latte, or stir it into a mug of hot chocolate. For a dessert-style Old Fashioned variation, add a small pour to a rum or bourbon Old Fashioned in place of sugar and bitters. It also works as a floater over a dark-rum-and-cider highball. A shot-sized pour over vanilla ice cream is simple and works well. Serve it with pumpkin pie, apple cake, gingerbread or shortbread, or alongside a cheese plate with something sharp to cut the sweetness. Like most cream liqueurs, it's best kept cold after opening and shaken before pouring.