9 ounces gin
4 1/2 ounces sweet vermouth
2 tablespoons cherry brandy
8 ounces pineapple juice, sweetened
6 egg whites

Boil pineapple juice in a saucepan rapidly until only 2 tablespoons of syrup remain. Cool pineapple syrup for 3 minutes. Pour pineapple syrup, vermouth, egg whites, gin and brandy in shaker. Add ice. Shake vigorously. Pour into pre-chilled cocktail glasses. Decorate with a maraschino cherry.

Makes 6 Servings