1ozSt-Germain liqueur(this is an elderflower liqueur - link in notes)
2ozrose gin(I used Dillons - link in notes)
3-4dropsorange bitter(I use Dillons - link in notes)
2ozpomegranate juice
1ozegg white(egg white from 1 large egg)
Ice
Dried rose petals(optional for garnishing - link in notes)
Instructions
Combine all ingredients other than the ice into a cocktail shaker.
Close the shaker and shake vigorously for about 15-20 seconds.
Add in the ice to the shaker, close once more, and shake vigorously for another 15-20 seconds.
Strain into a coupe or low-ball glass and top with a sprinkle of rose petals.
Notes
I would not suggest omitting the egg whites for this recipe - this is what creates the delicious foam at the top - the egg whites are safe to ingest raw, not to worry.
All of these alcohols and bitters are readily available at your local SAQ, and I have added links below.