Rose water was first obtained by distilling roses in Persia (Iran). It is used in cosmetics for its lovely scent, but also because it has light astringent properties. Because it is the most gentle of astringents, rose water is often used as toner for fair and dry skin.
Rose water can also be used in food — whipped with heavy cream creates a lightly scented and flavored topping for mild desserts. Many Greek pastries, puddings and cakes call for rose water.
Rose water can be purchased at some pharmacies, natural food stores, delicatessens and herb stores, but you should be careful to read the label. Make sure it is 100% pure, for many of the solutions you can purchase over the shelf use synthetic rose oil and preservatives.
Of course, you can always make your own. You can find a recipe here.
I found an unique recipe that uses rose water, created by James Meehan, bartender of Gramercy Tavern and Pegu Club in New York, N.Y. If you try it out, let me know what you think.
R&R
1.5 oz. Bourbon
2.25 oz. Iced Tea
1/2 tsp simple syrup
2 raspberries
3 drops rose flower water
Add the raspberries and simple syrup to a mixing glass and muddle.
Add the Bourbon, rose flower water, tea and ice.
Shake and double strain into a rocks glass
Garnish: 1 raspberry skewered with a dried rose inside it
Makes 1 Drink