The historical significance of rosewater inspired this cocktail. The cultivation of various fragrant flowers for obtaining perfumes including rose water may date back to Sassanid Persia. Locally it was known as golāb in Middle Persian, and as zoulápin in Byzantine Greek.
    
The modern mass production of rosewater through steam distillation was refined by Persian chemist Avicenna in the medieval Islamic world which led to more efficient and economic uses for perfumery industries. This allowed for more efficient and lucrative trade.

Since ancient times, roses have been used
medicinally, nutritionally, and as a source of perfume. The ancient Greeks, Romans and Phoenicians considered large public rose
gardens to be as important as croplands such as
orchards and wheat fields. 

This drink tells the story of this ingredients luxury and puts the rose on full display.

INGREDIENTS

1 oz          Hennessey VS Cognac
½ oz         Warres Vintage Port
½ oz         PF Dry Curacao
1 oz          Pineapple Juice
½ oz         Lime Juice
2 tsp         Pomegranate Syrup
4 sprays   Rose Water

METHOD

Chill Brandy Balloon with ice and soda water 
Add ingredients to shaker (except rose water or petals).
Add ice and shake vigorously.
Double strain into chilled balloon.
With garnish tongs carefully add 2 ice cubes to the balloon, then place 2 rose petals on the ice cubes.
Mist the exterior and top of the balloon
with the rose water.

NOTES:
Rose perfumes are made from rose oil, also called attar of roses, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process