4 parts Stella Rosa Imperiale Prosecco
1 part peppermint vodka
Melt chocolate in a microwave bowl, stirring every 30 seconds.
Crush candy canes into small pieces a Ziploc bag using a kitchen mallet or the bottom of a sturdy mug, then pour into a bowl.
Dip rims of serving glasses into melted chocolate then roll in candy cane bits.
Place glasses in fridge to allow chocolate to harden.
When ready to serve, fill glasses with Stella Rosa Imperiale Prosecco and peppermint vodka.