Though I’m still cleaning recovering from Friendsgiving three weeks ago, I admittedly have the itch to entertain. True, I did tell you to never allow me to do anything like that ever again. But who else is going to help me drink the six bottles of Prosecco in my fridge and cozy up under my cute as heck Christmas tree bar?

Silver, gold, red and green are so 1999, so I chose a copper color scheme for our holiday bar cart—especially fitting for my yuletide take on Moscow Mules made with 90+ Cellars Prosecco {recipe below!}.

I decked this gold Threshold bar cart {how perfect would a rose gold one have been though?!} with a strand of garland and copper fairy lights. This felt pom garland stays up all year round—one less depressing decoration to take down on December 26th February 2nd.

Our copper Christmas Moscow Mule mugs were a wedding gift {and are now on sale because #old}, as was this beverage tub that I use as an ice bucket. I absolutely stole this mini copper cocktail shaker from a poor sucker at last year’s office Yankee Swap, and yet again, I find a way to work in my never depleting collection of rose gold striped straws {examples a & b}.

Because it’s 2017 and we lead extremely impractical lives for the purpose of capturing the perfect #gram, I convinced MJF to let me replace our mismatched bottles of un-Pinterestable Trader Joe’s bottom shelf liquors with his Crosley record player and collection of Christmas vinyls. Because that’s the compromise in our house: all hours spent watching Love Actually must be matched with an equal number hours listening to Bing Crosby and The Beach Boys. Hey, never said I was complaining.

But most critical of all, I decked it with drinks. Thanks to the years 2007-11, I am not what we’d call a vodka person, though I can appreciate the occasional icy Moscow Mule. In this sparkling holiday take on the classic, I cut the vodka in half to make room for the addition of Prosecco. And since such comes bearing bubbles already, I replaced carbonated ginger beer with a homemade ginger simple syrup.

{If you haven’t caught on by now, I do appreciate an infused simple syrup and there is currently more of it in my fridge than anything with nutritional value.}

To pump up the pin factor, I popped a handful of fresh cranberries in my tray as I was making ice cubes. Quick tip I learned from making these floral ice cubes: Fill halfway with water, add berries, and let freeze for at least 2 hours before filling the rest of the way. Purified water also works best for keeping the fruit ice cubes clear.

Sparkling Yule Mule
A Christmas Moscow Mule
Serves 2

{ingredients}

• 1/2 cup water
• 1/2 cup sugar
• 1/4-1/2 cup ginger, peeled and thinly sliced
• 1 oz vodka
• Scant 1 oz lime juice
• 1 bottle 90+ Cellars Lot 50 Prosecco
• Mint and cranberries for garnish

{instructions}
To make the ginger simple syrup // Bring 1/2 cup water to a boil in a small saucepan; add sugar and stir until dissolved. Add ginger and let simmer uncovered on low for 30 minutes. Remove from heat; allow to sit for an additional 30 minutes. Strain, discarding ginger slices. Will serve up to 5 drinks.

To make cocktails // Fill copper Moscow Mule mug with ice. In a cocktail shaker, combine vodka, lime juice, and 1 1/2 oz simple syrup. Shake vigorously, and pour over ice. Top with Prosecco, and garnish with cranberries and a sprig of mint.

Cheers to you and yours!

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Full disclosure: This post was created in partnership with 90+ Cellars. Thank you for supporting the brands that support shell chic’d!