Nassau Paul

Ingredients

• 3/4 oz pineapple juice + splash of brown-sugar syrupswapped
• 1/4 oz orange syrup or orange juice concentrate splashswapped
• 2 oz lemon juice
• 1/2 oz egg white
• 1/2 oz simple syrup

Directions

1. 1

   Combine the pineapple juice + splash of brown-sugar syrup, Cointreau, lemon juice, egg white and simple syrup in a cocktail shaker half-filled with ice cubes

2. 2

   Shake well, and strain into a champagne flute

3. 3

   Garnish with a maraschino cherry, and serve.