Peppermint Sparkler


Makes about 5 (5-ounce) servings


  • 1 bottle Champagne, chilled

  • White crème de cocoa liqueur, chilled

  • Handful candy canes or peppermints, plus more for garnish

  • Grenadine, to taste (optional)


In a sealable plastic bag, crush a few candy canes or peppermints with a rolling pin until ground to a semi-fine powder. Dip the rims of the Champagne flutes in a small dish of white crème de cocoa and then into the crushed candy. Fill Champagne glasses three quarters full with Champagne, then add a splash (or more to taste) of white crème de cocoa. Add a splash of grenadine if desired. Garnish with a whole candy cane or peppermints.