Like many American families, our Mother’s Day tradition involves Sunday brunch, which usually includes a lovely, sweet mimosa. After all, if a day without orange juice is like a day without sunshine, what would you call a celebration without champagne?
The wonderful thing about mimosas is how easy they are to make: Half chilled orange juice and half chilled sparkling wine, and it’s okay to use the budget label.
I’d like to think that Mother’s Day in the White House will be extra special this year. Everyone has heard the historic quotes from President Obama’s interview with Robin Roberts this week (which already prompted us to break out a bottle of the bubbly) — but he also talked about the family’s own plans for Mother’s Day:
“She deserves to be spoiled. Me and the girls are gonna be concocting some things to make sure that she knows how much we love her and how much we appreciate her. And I’m sure there will– some aspect of it will be handmade. You know, Malia and Sasha– it’s sort of like an arms race in terms of who can make the bigger, more creative card. And there will be all sorts of magic markers and pens and, you know, paper strewn all over their rooms, I’m sure, over the next couple days.”
We at MOMocrats agree. Moms deserve to be spoiled, at least on this special day. That’s why we think Mother’s Day brunch should up the ante on the mimosas and serve up one of these festive peach Bellinis for the First Lady and all the rest of us who are first in the eyes of our children:
3 oz. chilled peach nectar
3 oz. chilled dry sparkling wine or champagne
1 dash grenadine
Pour the peach nectar into a champagne flute. Add a dash or two of lemon juice and a dash of grenadine. Fill with chilled sparkling wine.