Rumple Minze Cinnamint

Rumple Minze Cinnamint is listed as a liqueur, not a rum, so it belongs with the peppermint and cinnamon-mint spirits rather than next to the Daiquiri and Mojito ingredients. The name points to a mint-and-cinnamon flavor pairing. Products in this style usually combine a cooling peppermint note with warm, spicy cinnamon, and they are sweetened enough to drink on their own. The listing gives its origin as Massachusetts, United States. It gives no proof or ABV, so check the label for strength before you build drinks around it. This kind of liqueur works as a sipper and a shot more than as a base spirit. Served very cold, from the freezer or over ice, the menthol edge and the cinnamon heat tend to read as crisp rather than sugary. A small chilled shot glass or a short rocks glass over a large cube suits it best. Keeping the bottle in the freezer is common practice for mint liqueurs, though at lower strengths it may thicken slightly. As a mixer, treat it as a flavoring that sweetens the drink, not as a main ingredient. In hot chocolate, a measure stirred in adds a peppermint-bark note with a cinnamon finish. In coffee or a milk-based drink, it can stand in for flavored syrup. For a short cocktail, shake a small amount with vodka and cream or chocolate liqueur and strain it into a coupe or martini glass. You can also add a splash to an Old Fashioned built on a spiced or dark rum, where the cinnamon echoes the rum's baking-spice notes. Use a light hand in that last case, because mint overwhelms aged spirits quickly. For simple pairings, chocolate desserts, brownies and vanilla ice cream suit the mint. Pouring a small amount over ice cream as a topping is a quick use that needs no equipment.