Add about 2 tablespoon of water onto a small plate. In a small bowl, pour the sugar. Place plate and bowl close and directly next to each other.

Dip clean and dry champagne flute directly down into water, making sure it goes up about 1cm.

Remove directly from water, moving the champagne flute up and dip over into the small bowl of sugar. Move straight up and down so as to make sure sugar is precisely along the rim.

Pressing the flute into the sugar to make sure it sticks to the water, remove from the sugar and flip over to sit on the table or counter.

Keep to the side until ready to pour the cocktail. (Keep leftover bowl of sugar for sugared cranberries)

In a small pot on the stove, over medium heat, dissolve the sugar and water for the sugared cranberries. It should take about 5-minutes for the sugar to dissolve. (If you did not make sugar rim or are making at a separate time, pour ½ cup sugar into a small bowl to leave to the side)

Remove from the heat and place to the side to cool slightly.

Once allowed to cool for about 10-minutes, pour cranberries into the mixture and let sit 2-minutes.

Take a few sugar-soaked cranberries and place them into the small sugar bowl. Carefully roll the cranberries around the sugar and sprinkle sugar over all sides evenly.

Carefully remove from the sugar bowl and onto a plate to the side.

To skewer on a toothpick, hold one sugared cranberry at a time and while holding on each end, skewer.

If there's pieces of sugar that come off while skewering the sugared cranberries, hold the skewer over the bowl of sugar and pour sugar a second time.

Leave toothpick to the side until the cocktail is ready.

If garnishing with sugar rim, complete first. If not, skip to Step 2.

Pour vodka and elderflower liquor in bottom of champagne flute.

Fill the rest of your champagne flute with Prosecco (about 5 ounces).

Place sugared cranberry garnish on top.