A luscious recipe for Nassau Paul made with white rum, Cointreau® orange liqueur, lemon juice, egg and simple syrup.
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.