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.