Besides being a hallmark of the holidays, candy canes make damn-good cocktail garnishes. This yuletide-inspired take on the Mimosa packs a sweet-minty punch and looks great on a party tray. Quick tip: The longer you keep the candy cane in the drink, the redder and mintier your Mimosa will be.
- 3/4 oz White crème de menthe, chilled
- 1 dash Chocolate bitters
- Sparkling wine, to top
- Garnish: Melted chocolate chips
- Garnish: Crushed candy cane
- Garnish: Whole candy cane
Rim a Champagne flute with melted chocolate chips and a crushed candy cane.
Add the white créme de menthe and chocolate bitters into the prepared glass, and top with sparkling wine.
Garnish with a whole candy cane.