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Nassau Paul

A delicious recipe for Nassau Paul, 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.

This drink is most often served in a Champagne Flute
   Champagne Flute

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