Steps:
- Chill four 6-ounce champagne coupes.
- Put the Meyer lemon juice, rum, regular lemon juice, orange liqueur and almond syrup in a cocktail shaker. Add 2 cups shaved ice. Shake until the mixture is a slushy consistency.
- Spoon about 4 ounces of the slushy into each of the chilled coupes. Garnish with a maraschino cherry.
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