The Chambers stuff works, as does Napier and CCL - all will do a good finish.
I just like experimenting with recipes I cajole out of people and find in old books - and adjustments of my own.
As an friend in the London trade said to me this week - some people will tell you they put bacon in their stock oil and that is the essential ingredient!
No idea about rose pink. I use rotten stone and oil as agrain filler mostly, gave up using a grain filler as you generally pull it ourt when rubbing off anyway! That is not to say that I will never use one again, just not in the habit at the moment.
