Unbottle Your Imagination

In The Home

Photography by Georgia Miller Photography

One bar cart, three ways — all it took to go from simple to stunning was a can of gold spray paint. And then the real fun began.
Bar carts are back, but you don’t need to spend a fortune to create one with style and personality.

Instead of paying up to $400 for a gold cart, Julianne Bugg purchased a white cart for $40 and spray painted it gold. Spray paint, a little ingenuity and 30 minutes on a wind-free afternoon turned the cart into a solid gold success. To help prevent scratches, she topped it off with a clear coat after it was dry.



Cart stylings by Julianne Bugg

Some items for a bar cart are a must – think ice bucket, glasses, cocktail tools and booze, of course. The rest is up to you. Choose a theme and roll with it.

For color, pattern and texture, accessorize with plants, books, cocktail napkins, fresh fruit, desserts, lamps, vases and quirky décor. 








Cocktails by Zach McCabe, All Equal Parts

Chalk Outline

  • 2 ounces Brooklyn Gin
  • 3/4 ounce Cocchi Americano
  • 1/4 ounce Schladerer pear brandy
  • 1/4 ounce Licor 43
  • 2 dashes Scrappy’s lime bitters
  • Lemon peel for garnish

Add all ingredients to a mixing glass with ice. Stir and strain into a cocktail glass. Garnish with a lemon twist.


Cocktails by Zach McCabe, All Equal Parts

 706 Cobbler

  • Fresh blackberries
  • 1 ounce Armagnac
  • 1/2 ounce Ruby Port
  • 1/2 ounce Benedictine
  • 1/2 ounce (2:1) vanilla syrup
  • 3/4 ounces lemon juice
  • Powdered sugar

Muddle 5 blackberries in a shaker. Add remaining ingredients to the shaker with some crushed ice. Shake and pour unstrained into a tall glass. Top with more crushed ice and garnish with blackberries and powdered sugar.


Cocktails by Zach McCabe, All Equal Parts

Mix Tape

  • 2 ounces Mount Gay Black Barrel rum
  • 1/4 ounce Pedro Ximenez sherry
  • 1 teaspoon (2:1) vanilla syrup
  • 1 dash Dale DeGroff’s Pimento Aromatic Bitters

Add all ingredients to a mixing glass with ice. Stir and strain over fresh ice in a rocks glass. Garnish with an orange twist.