What makes this the French version of the Rose is the use of currant as the sweetner. There are two versions of the Rose that come out of France in the late 1920s. The version in this app comes from the 1929 French cocktail book “Cocktails de Paris” by Georges Gabriel Thenon. The other is from “ABC of Mixing Cocktails” by Harry MacElhone of Harry’s New York Bar in Paris.
All Rose cocktails have the same structure. 1 part cherry brandy, 2 parts French vermouth, and 1 part some sweet red fruity liquid. In the French version of the Rose that the sweet red fruit is currant but Cocktails de Paris uses currant liqueur and ABC of Mixing uses currant syrup. ABC of Mixing Cocktails credits Johnny Milta from the Chatham bar in Paris for inventing this cocktail as does David A. Embury from “The Fine Art of Mixing Drinks”.
Although if you look at the recipe in Embury’s book he claims the French one uses raspberry syrup but if you look at Thenon and MacElhone books’, they use currant. So who the hell knows what the truth is, they were all probably drunk or on drugs while they worked the bar.