Rumpleminz Recipe

Optional Sugared Rim

If you want a sugared rim, rub a lime wedge around the glass lip, then dip the rim into a shallow plate of sugar. Set the glass aside to dry while you mix the drink.

Fill the serving glass with crushed ice and set aside (this will chill the glass and keep the cocktail bright).

Add the white rum (60 ml), peppermint schnapps or crème de menthe (15 ml), fresh lime juice (15 ml), and simple syrup (10 ml) into a cocktail shaker.

Add the dry vermouth (5 ml) and one dash of Angostura bitters to the shaker. The vermouth adds a subtle backbone and the bitters tame the sweetness of the peppermint.

Fill the shaker with ice (enough to nearly fill), secure the lid, and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the exterior has slight frost.

Double-strain the mixture (using a Hawthorne strainer and a fine mesh strainer if available) over the prepared glass filled with crushed ice. Double-straining removes small ice shards and any citrus pulp for a clean texture.

Garnish with a fresh mint sprig and a lime wheel on the rim. Gently clap the mint between your hands once before placing it on the drink to release its aroma without crushing the leaves.

Serve immediately with a short straw. Sip and enjoy the cool peppermint lift balanced by bright lime and a rum backbone.