Cocktails taking on the name 'Rose' have taken many forms over the years. A brandy base of some sort tends to be a common factor in many of the Rose recipes you will find.
One reference in my library is in the Old Waldorf-Astoria Bar Book, which refers to a drink of Grand Marnier and dry gin, stirred. What is sometimes called the French version is typically seen with cherry brandy like the first recipe below and the English Rose (more popular in bartending guides) employs the apricot variety. Still, some recipes skip the gin altogether.
There is yet another Rose, which the IBA (International Bartenders Association) lists under 'Contemporary Classics' in its official cocktails list. That recipe, which is distinctive because of the strawberry syrup is below this first recipe.