2 oz of Lemon Juice
1/2 oz of egg
1/2 oz of simple syrup
1/2 oz of cointreau orange liqueur
1 oz of white rum
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.