Peppermint Bark Mimosa



  • 1/4 cup semisweet chocolate chips, melted
  • 3 units candy cane, crushed
  • 6 oz peppermint schnapps, divided
  • 1 bottle champagne or prosecco
  • 6 units candy canes, whole


  1. Pour melted chocolate onto a small plate.
  2. Pour crushed candy canes onto a separate plate.
  3. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.
  4. Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco.
  5. Garnish with full candy canes before serving.

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