Mother’s Day 2017: Say Yes to Roses (and Rosé!)

Last year I posted a comprehensive gift guide for Mother’s Day and after reviewing it, I’d say all of those suggestions still stand. In fact, I bought my mom the Vosges truffle box I suggested in last year’s post for her birthday this year and that went over swimmingly.

Instead of giving you a big list of stuff to buy, this year I’m proposing something simple that every mother really, truly wants deep down: time with their kid.

And not just any “time with mom”, let’s make this year a celebration ?

So even if you haven’t picked up anything for mom yet (or even if you have), this year I’m proposing you spend time with mom in style: Brunch with a bottle of rosé–or better yet–with my rose champagne cocktail.

No, this is not a beauty post (there is a beauty bonus at the end, though!), but hey–cocktails are another passion of mine and this one is Mother’s Day Brunch appropriate, easy to make on a tight timeline, AND totally bomb.

For reference: I made this cocktail on 2 hours notice (had to run to the store first!) and a $8 budget. You can totally do it.


Recipe: Rose Champagne Cocktail


  • 1/3 – 1/2 cup dried rose buds or petals*
  • 8-12 oz hot water
  • 1 orange or lemon
  • 1 chilled bottle of Champagne or Prosecco (750ml)


Rose Water

  1. Boil water in an electric kettle or on the stove top. Let the water sit for 5 minutes after it’s done boiling.
  2. Pour 1/4 cup of dried rose buds into a cup. Pour 8 – 12 oz of water over the rose buds. Dunk the rose buds and swirl in the water, like tea. Let steep for 10-15 minutes.
  3. Allow the rose water to cool in the fridge for 1 hour before making the cocktails

Rose Champagne Cocktail 

  1. Crush the remaining rose buds with your hands, to make rose petal flakes.
  2. Pour 1/2 oz of rose water into a champagne flute or wine glass. Follow with champagne, filling slowly to the top.
  3. Cut a thin slice from the orange or lemon. Cut the fruit meat out from the inside, leaving a ring of rind. Cut the ring, then twist the fruit skin lightly, until a bit of oil appears on the skin’s surface.
  4. Place the fruit rind twist into the glass. Top with rose petal flakes.
  5. Now kick back and enjoy glass after glass with your mother, grandmother, daughter or whoever you want this Mother’s day.

Yes, it’s as easy as that.. and delicious.

The champagne, prosecco, demi-sec or what-have-you does not need to be too expensive; the lemon or orange rind will really help the whole drink pop. I made the recipe on a $6 bottle of semi-seco (I usually drink $50+ bottles of extra dry brut) and it was fabulous.

Bonus #1: The reason I asteriked* the rose petals above is because–if you’re lucky enough to receive roses for Mother’s Day, you can do this: when the flowers start dropping petals, take the flower and manually remove the remainder of the petals. Dry in a food dehydrator to dry them out (or hang up side down on a line, or place in a book–whatever way you want to rig it up). Then make this recipe using the dried rose petals. It’s like the gift that keeps on giving!

Bonus #2: Finally, the beauty bonus! If you have any remaining rose water, you can use it as a facial toner. Store it in the fridge; it lasts for up to 1 week. If you really wanna do it up, use an old, cleaned-out spray bottle or pick one up in the travel-sized beauty section at the drug store or on Amazon.

Bon appetit!

Dr. Vanessa Rodriguez is a board-certified general practitioner with more than 15 years of patient care experience. She takes an integrative approach to patient care that considers the whole person – mind, body, and spirit – and is deeply committed to assisting her patients in achieving and sustaining optimal health. Dr. Vanessa is also a skilled writer and medical reviewer, specializing in preventive care and health promotion. Her articles are written in an approachable manner that is simple to comprehend and implement in one’s own life. Dr. Vanessa’s mission is to equip her patients and readers with the knowledge and resources necessary to live their greatest lives.

Leave a Comment