ALL RECIPES » Peppermint Mimosa
- 6 oz. Blue Chair Bay® White Rum
- 1 bottle champagne or prosecco
- 1/4 cup semisweet chocolate chips, melted
- 3 candy canes, crushed
- 6 candy canes, whole
Melt chocolate and pour onto a plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes into the chocolate, and then into crushed candy canes to coat. Add an ounce of Blue Chair Bay White Rum to each glass, then top with champagne or prosecco. Garnish with a full candy cane.