Holiday Bar Cart Inspo for West Coasters (or West Coast Wannabes)

We’re getting major cool vibes from blogger Conni Jespersen's dreamy bar cart and rosé punch.

Some may be dreaming of a white Christmas, but thanks to Art in the Find blogger Conni Jespersen, we're California dreaming instead. Inspired by her 1950s-era San Diego home, Jespersen teamed up with Wayfair to create a festive mid-century vignette that pairs a gold bar cart with classic lawn furniture, cozy sheepskin rugs, and pink agate coasters. The final touch? A retro rosé fruit punch that enhances the Palm Springs vibe. Check out the full recipe and read Jespersen’s tips for hosting your next holiday gathering below.

Tips for Throwing a Cali-Cool Celebration

1. Create a signature cocktail you can prep in advance.  A festive holiday punch not only looks sweet, it also spares you from spending the entire night shaking cocktails or manning the bar. Less time making drinks equals more time with guests!

2. Use natural or nontraditional elements in your holiday party décor. Not a huge fan of kitschy Christmas decor? Skip it! Especially in warmer climates where traditional holiday materials like artificial evergreens and poinsettia can feel out of place, feel free to substitute greenery and florals that speak to your location. Magnolia or eucalyptus leaves are both great alternatives to pine-garland and still add a seasonal touch.

3. Light it up. If you are able to host your party outdoors, make sure you have plenty of outdoor lighting to illuminate your space and keep the party going well after the sun goes down. Try fairy string lights like Conni used on her bar cart, or larger globe string lights for the brightest look.

A Rosé in December Punch

• 2 cups fresh cranberries, plus 1 cup for garnish

• 4 cups fresh-squeezed orange juice

• 2 bottles of rosé wine 

• 10-12 cans berry-flavored sparkling water

• 1/4 cup sugar

• 1 package rosemary sprigs

• 1 blood orange, sliced

Bring the 2 cups of cranberries and 2 cups of water to a boil. Cover and let simmer for 20 minutes or until the cranberries begin to burst. Strain the mixture through a fine strainer and into a heat-safe container, using a spoon to press the liquid out of the cranberries as you strain. Pour the strained liquid back into the pan and add sugar and a 1/4 cup of the orange juice. Stir until the sugar is dissolved. Remove from heat and chill for at least 2 hours.

Next, pour the two bottles of rose into a large punch bowl and add the cranberry juice mixture along with the remaining orange juice. Just before serving, mix in the sparkling water and garnish the punch with the rosemary, orange slices, and the remaining cup of cranberries. Add ice and stir.