I loved our Easter brunch party post on The Sip earlier this week. Today, I am sharing all the details about the bar cart. When spring arrives, I cannot wait to create cocktails with Jackson Morgan Southern Cream in peaches and cream and banana pudding flavors. In the past, I have incorporated edible flowers to garnish spring cocktails, which is a fun addition.
When I first discovered this floral art print from Inslee, I knew it would look stunning over my bar cart in a gold frame. I filled a glass hurricane with metallic egg vase filler to match the tablescape. After running out of table space, I served carrot cake cupcakes on the bar cart. My trusty Nora Fleming napkin holder with the adorable rain boots mini held “Happy Easter” napkins for guests to use when creating cocktails or snacking on a cupcake.
On the bottom, I put together a small floral arrangement with flowers from a local flower mart. Instead of displaying the flowers in a traditional glass vase, I used a monogrammed champagne bucket from Sasha Nicholas. My “adult” Easter basket was full of candy and treats.
