Ingredients
- 30 ml Rumple Minze peppermint schnapps kept in the freezer
Instructions
- Keep the bottle in the freezer permanently. It will not freeze.
- Pour straight into a chilled shot glass.
- Drink in one go.
- The cooling sensation hits second, after the swallow.
Notes
Where it came from
Rumple Minze is a German pfefferminzlikor (peppermint liqueur) brand made in the Rhine region. It was first imported to the US in the early 1980s and quickly became the standard high-proof peppermint shot in American bars.
It rose to fame in ski resort bars where the cooling effect (real or perceived) of the peppermint felt right after a day in the cold. The 100-proof spec set it apart from regular peppermint schnapps and made it a serious shot drink rather than a baking liqueur.
Why peppermint at 100 proof
The intense menthol from real peppermint oil interacts with the high alcohol content to create the icy cooling sensation that defines the drink. Lower-proof peppermint schnapps does not give the same hit. The proof and the peppermint are linked; they make the drink what it is.
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Ingredient Spotlight
The bottles that make or break this drink.
The Rumple Minze
- Use
- Original Rumple Minze 100-proof peppermint schnapps
- Try
- Pfeffi (German peppermint liqueur) for a different style
- Skip
- Standard 50-proof peppermint schnapps, lacks the cooling intensity
The glass
- Use
- A small straight-sided shot glass, chilled
- Tip
- Keep the glasses in the freezer with the bottle
- Why
- Cold glass keeps the shot at proper temperature for the full pour
The temperature
- Target
- Minus 18 Celsius or colder
- Practical
- Domestic freezer for 4 hours minimum, permanent if possible
- Note
- At 50 percent ABV, Rumple Minze will not freeze
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Pfeffi or any 100-proof peppermint schnapps. Avoid baking-strength peppermint extracts.
Standard peppermint schnapps (50-proof) is gentler. Or mix with hot chocolate for a Peppermint Patty.
Add to coffee with cream. Becomes a Peppermint Mocha.
Drop into Red Bull (a Minze Bomb) or hot chocolate (an Adult Hot Chocolate).
Pour into a B-52 stack as a swap for Grand Marnier. The drink becomes more savoury and minty.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is Rumple Minze?
Rumple Minze is a German peppermint schnapps (pfefferminzlikor) made in the Rhine region. It is bottled at 100 proof (50 percent ABV) and uses real peppermint oil. It has been in the US market since the early 1980s.
How do you drink Rumple Minze?
Straight from the freezer in a chilled shot glass. The cold and the high alcohol content together produce the intense icy mint hit the drink is known for. Most bars also offer it in coffee, hot chocolate, or as a bomb shot.
Why is Rumple Minze 100 proof?
The 100-proof spec was a deliberate brand choice that set Rumple apart from standard 50-proof peppermint schnapps. The high alcohol content interacts with the peppermint oil to amplify the cooling effect.
What is the difference between Rumple Minze and peppermint schnapps?
Rumple Minze is a brand of peppermint schnapps. The main difference is proof: Rumple is 100-proof (50 percent ABV) where most peppermint schnapps is 50-proof (25 percent ABV). The intensity scales with the proof.
Can Rumple Minze freeze?
No. At 50 percent ABV it stays liquid down to around minus 50 Celsius. Keep the bottle in the freezer permanently for the proper drinking temperature.
How strong is a Rumple Minze shot?
50 percent ABV. A 30ml shot contains roughly 50 percent more alcohol than a standard 35-percent vodka or whisky shot.
What does Rumple Minze taste like?
Crystal clear, intensely peppermint, with a strong cooling sensation that builds after the swallow. The high alcohol content hits the back of the throat first, then the mint takes over. Cold mutes the alcohol and lets the mint sing.
What food goes with Rumple Minze?
Chocolate desserts and rich heavy meals. Use it as a digestif after pasta, pizza or steak. The cool mint clears the palate.
