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Nassau Paul Recipe


  • 1 oz white rum
  • 1/2 oz Cointreau orange liqueur
  • 2 oz lemon juice
  • 1/2 oz egg white
  • 1/2 oz simple syrup

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.