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Ingredients:
1 oz white rum
1/2 oz Cointreau® orange liqueur
2 oz lemon juice
1/2 oz egg white
1/2 oz simple syrup
Method:
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.
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