There are many slightly different takes on the Rose. At the core is the pairing of dry vermouth and kirschwasser, plus a little something for color and light sweetening. It seems that sirop de groseille (red currant syrup) was the original selection, but rasberry syrup, grenadine, and cherry liqueur also are found in the recipes. Shown, above, is the recipe that appeared in Frank Meier’s 1936 book. The general procedure:

Oxford Companion to Spirits and Cocktails, p. 596–7; barware icons courtesy of Haus Alpenz