I feel like with every RumChata cocktail I make here at Simple Cocktails, it becomes a challenge to be more creative and more interesting with the next recipe. Now that we’re on the brink of Spring, my focus has drifted to my mint plants, which are just starting to show signs of life.
So how to incorporate mint into a cinnamon-rum-and-cream liqueur like RumChata? It turns out RumChata was actually the perfect binding ingredient to the other two I chose to use in this cocktail: apple whiskey and creme de menthe! Here’s how I made it:
MintChata (by Greg Mays)
- in a shaker, combine:
- 1 oz RumChata
- 1 1/2 oz apple whiskey (I used Tullamore Dew Cider Cask)
- 1/4 oz creme de menthe (I used a natural one called Embassy Row)
- shake with ice and strain into a chilled cocktail glass
- garnish with a mint sprig
The result is a light, fragrant and fun cocktail with a great deal of familiar flavors that is absolutely delicious.
Special thanks to our sponsor RumChata.