Add the gin, fresh lemon juice, grenadine, elderflower liqueur, simple syrup and the egg white to a cocktail shaker (without ice). Secure the lid and perform a vigorous 'dry shake' for 15–20 seconds to emulsify the egg white and integrate the ingredients.

Wet shake

Open the shaker, add the ice cubes, reseal and shake again vigorously for 12–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled.

Double strain

Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a smooth texture.

Bitters finish

Add two dashes of Angostura bitters onto the foam. Use a cocktail pick or toothpick to gently swirl a simple pattern if desired.

Garnish

Express the oils of the lemon twist over the cocktail by holding the twist skin-side down over the glass and giving it a quick squeeze, then run the twist around the rim and drop it into the drink.

Optionally scatter the teaspoon of pomegranate seeds on top of the foam for a bright, Adriatic-inspired finish.