Nassau Paul recipe
Here is a delightful 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
- 1/2 oz egg white
- 1/2 oz simple syrup
- 2 oz lemon juice
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.
Serve in a Champagne Flute.