Add whiskey, lemon juice, syrup and egg white to a cocktail shaker without ice, and dry shake for 15 seconds. This emulsifies the egg white with the lemon juice to create the foam.
Open shaker and fill with ice. Shake an additional 30 seconds to chill. Strain into lowball glasses and add fresh ice.
Using a twisted stem bar spoon, add the pomegranate juice layer by placing the end of the spoon between the foam top and whiskey liquid and pouring the juice carefully down the stem. The juice will sit between the foam and whiskey, creating a lovely red band.