Nassau Paul
1 oz white rum1/2 oz Cointreau orange liqueur
2 oz lemon juice
1/2 oz egg
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.
