Rumple Minze

Rumple Minze is a mint liqueur from Massachusetts, sold under the Esplanda label. It sits in the liqueur category, not among the rums, so it works as a cold shot or a cocktail modifier and is not a spirit to sip neat. The name points to a peppermint style. Liqueurs like this usually taste of cool, sharp mint up front, with sweetness underneath and a clean menthol finish. The bottle details don't give a proof or a tasting profile, so check the label for strength before you build a recipe around it. Serve it very cold. Keep the bottle in the freezer, since a sweetened, high-proof liqueur stays pourable at those temperatures, and pour it straight into a chilled shot glass. Cold also tones down the sweetness and lets the mint come through as crisp rather than candy-like. If you'd rather have it slower, pour about an ounce over crushed ice in a rocks glass. In cocktails, mint liqueur does the most work where chocolate or coffee is already present. Stir it into hot chocolate for a peppermint-bark effect, or shake roughly equal parts with vodka and white crème de cacao for a Grasshopper-style drink served up in a coupe. A splash in a White Russian or a coffee with cream gives a similar after-dinner profile. For a long drink, add half an ounce to a Moscow Mule or to soda over ice with a lime wedge. Keep the measures small, because mint dominates quickly and too much turns the drink toothpaste-like. For food, it suits chocolate desserts, brownies, vanilla ice cream, and cocoa-heavy baking. A teaspoon stirred into whipped cream or ganache adds mint without extract.