How to make a "Nassau Paul"
Ingredients:
- 1 oz white rum
- 1/2 oz Cointreau® orange liqueur
- 2 oz lemon juice
- 1/2 oz egg white
- 1/2 oz simple syrup
How to:
- Combine the white rum, Cointreau, lemon juice, egg white and simple syrup in a cocktail shaker half-filled with ice cubes
- Shake well, and strain into a champagne flute
- Garnish with a maraschino cherry, and serve