Roses in the Snow is a take on a gin fizz and you can read more about that and hydrosols over on the Serious Drinks post.
1-1/2 ounces new world style gin, Uncle Val’s used here
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3/4 ounce Rose Water
1 egg white
2 ounces club soda
3-4 dashes of Peychaud’s Bitters
Add gin, lemon, simple syrup, rosewater, and eggwhite to a cocktail shaker. Dry shake (without ice) to incorporate eggwhite, about 30 seconds. Fill shaker with ice and shake until frothy, about 30 seconds longer. Double strain by pouring through a bar strainer into a fine-mesh or conical strainer set in a highball glass filled with ice. Top drink with club soda and bitters. Gently stir and serve.
There’s a lovely hint of roses without being becoming too perfume-y, and the usual sweet-tartness found in a gin fizz. It’s also pretty to look at too.