1. 1 oz Tequila Rose⁠
2. 0.5 oz peppermint vodka or schnapps⁠
3. *garnish with whipped cream and sprinkles

Note: You can pick up rosewater from a local Mediterranean grocery store but you may also be able to find it on the international aisle of a regular grocery store or at a specialty grocery store.

Champagne Cake with Rose Buttercream

Champagne Cake

• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 6 egg whites
• 2 cups sweet champagne or prosecco/sparkling white wine*
• 1 teaspoon vanilla

*This cake has a distinct champagne flavor, so use a champagne that you like. Make sure you get a sweet champagne, as dry (brut) champagne will make the cake tangy. If you don’t want to use alcohol, try ginger ale or sparkling white grape juice. For a pink twist, try pink champagne or rosé.

Rose Buttercream

• 3 sticks butter, softened
• 1 pound powdered sugar
• ¼ teaspoon vanilla
• 1 tablespoon rosewater
• 1-4 tablespoons milk
  pink food coloring (optional)

Champagne Cake

1. Preheat oven to 350 degrees F.
2. Spray two 8-inch round cake pans (or three 6-inch pans) with nonstick cooking spray and coat with flour. Set aside.
3. In the bowl of an electric mixer, beat together the butter and sugar.
4. Add egg whites one at a time and beat well after each addition.
5. In a separate large bowl, whisk together flour, baking powder and salt.
6. Alternately add the flour mixture and champagne into the butter and sugar bowl in three additions, beginning and ending with flour.
7. Beat until combined. Scrape down the sides of the bowl and mix again until the batter is uniform.
8. Divide the batter evenly between your prepared pans.
9. Bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
10. Let the cakes cool in their pans for a few minutes before turning over onto a wire rack. Let them cool completely before assembling or icing the cake.

Rose Buttercream

1. In the bowl of an electric mixer, beat the butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium and add powdered sugar 1/2 cup at a time, beating after each addition, until combined, about 1 to 2 minutes.
3. Beat in the vanilla and food coloring, if using.
4. If the frosting is too stiff or too thick, add milk, 1 tablespoon at a time, until it reaches your desired consistency. Add one tablespoon to have thicker frosting to use between the layers and to pipe frosting. If spreading frosting all over the outside of the cake I add more milk to make the frosting easier to spread.
5. Use the frosting right after you make it or store it in an airtight container in refrigerator for up to 3 days. If you store it in the fridge, bring to room temperature before using, and beat on low speed until smooth.
6. The choice was to make this a naked cake with only a sheen of frosting in some spots on the outside of the cake. If you decorate it this way you will have leftover frosting (but I’ve never heard complaints about that )
7. The frosting recipe should make enough for you to frost the outside of the cake with a full layer of icing if you don’t want a naked cake.

Champagne cake slightly adapted from here.

Ingredients

• Half a cup of coconut yogurt
• A quarter of a pound of strawberries
• Half a cup of coconut water
• A teaspoon of rose water
• Ice
• You can also use a small number of toasted flakes and crushed strawberries for decoration

Method

1. Mix all ingredients and pour into glasses.
2. Sprinkle your future rose drinks with strawberry pieces and toasted cereal if you like these ingredients.
3. Your rose water mixed drinks are ready, you can serve them to your guests.

Ingredients

• Two glasses of white granulated sugar
• A glass of water
• Lemon juice
• Two teaspoons of rose water or rose syrup
• A teaspoon of orange blossom water

Method

1. Mix lemon juice, water, and sugar, and heat smoothie over medium heat until smooth, whisking until sugar is dissolved.
2. Wait for the syrup to boil and reduce the heat, let your syrup boil for another 8 minutes, then turn off the stove and add orange flower water and also rose water to the future cocktail.
3. When your cocktail has cooled, you can pour it into glasses and serve it to your guests.

Ingredients

• Half a glass of vanilla oat or vegetable milk
• Half a teaspoon of beetroot powder
• Half a teaspoon of rose water or rose syrup
• A teaspoon of any sweetener
• Rose petals

Method

1. Mix beetroot powder and milk and bring to a boil.
2. After this liquid boils, pour it into a blender, add rose water and sweetener there, and mix everything until foam appears.
3. Pour the cocktail into glasses, sprinkle with beetroot powder, and put a few rose petals on top.

Ingredients

• An ounce of freshly squeezed blood orange juice
• A half of ounce lemon juice
• A half of ounce rose water
• Three ounces of sparkling water
• Three raspberries (this item is optional).

Method

1. Mix blood orange juice with lemon juice and rose water in a shaker containing ice.
2. Shake it all for half a minute.
3. Strain the contents into a tumbler containing a few ice cubes.
4. Top with sparkling water, and garnish with raspberries if you like the taste of raspberries.

Ingredients

• Half a shot of cognac
• Shot of raspberry liqueur
• Two-thirds of a shot of lemon juice
• A quarter of sugar syrup
• One-twelfth of a shot of rose water
• Half a shot of pasteurised egg white

Method

1. Combine all ingredients by adding ice.
2. Strain your drink into a shaker.
3. Shake your future cocktail again without ice and strain it into cold glasses.

Ingredients

• Two shots of tequila
• Three-quarters of lime juice
• A quarter of sugar syrup
• Half a shot of ginger sugar syrup
• A piece of jalapeno
• Two dashes of rose water

Method

1. Mix all ingredients by adding ice and shake;
2. Strain your drink into a cold glass.

Ingredients

• Half a shot of dry gin
• A quarter shot of apricot cognac liqueur
• A quarter shot of rose water
• A quarter shot of sugar rose water
• a half shot of cool water.

Method

1. Mix all ingredients by adding ice.
2. Strain your drink into cold glasses.

Ingredients

• One part of unflavored vodka
• Two ounces of crushed raspberries
• One part of pineapple juice
• Lemon juice
• A quarter teaspoon of rose water
• Ice

Method

1. Add all ingredients except ice to a shaker and shake, adding ice at the end.
2. Shake the cocktail for a minute.
3. Strain your cocktail into a glass, garnish with raspberries.