The citrus-scented sugar syrup will make more than enough for eight drinks. Use the extra for seconds, or save it for sweetening other citrus cocktails.
Freshly ground nutmeg is more aromatic than the pre-ground spice. Buy whole nutmeg (often sold in jars in the supermarket spice section) and scrape against the finest holes on a box grater.
Recipe information
Yield
Makes 8 servings
Ingredients
Citrus-blossom syrup
Drinks
Preparation
For syrup:
Step 1
Mix 2 cups water, sugar, and lemon verbena, if desired, in medium saucepan. Using vegetable peeler, remove peel (colored part) from orange and lemon; add peel to saucepan. Bring sugar mixture to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool completely. Stir in orange-flower water. (Can be made 2 weeks ahead. Cover and refrigerate.)
For drinks:
Step 2
Combine 6 tablespoons syrup, 3 cups ice, 1/4 cup gin, 1/4 cup cream, 2 egg whites, and 2 tablespoons lemon juice in blender. Blend until smooth and foamy. Divide among 4 glasses. Repeat with 6 tablespoons syrup and remaining ice, gin, cream, egg whites, and juice. Sprinkle drinks with nutmeg; garnish with lemon verbena sprigs, if desired.
Step 3
**Market tip:**Lemon verbena is sold at nurseries and some farmers' markets.
*A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores.
Recipe notes
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