Citrus-Blossom Gin Fizz
From the kitchen of CarlyA silky, boozy float that tastes like spring in a glass. Orange-flower water perfumes a creamy gin base, while citrus syrup and whipped egg whites create that cloud-like foam. Chill it down and sip something genuinely elegant.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 cups water
- 12 cups sugar
- 11 tablespoon loosely packed fresh lemon verbena leaves (optional)
- 11 orange
- 11 lemon
- 12 teaspoons orange-flower water*
- 16 cups ice cubes, divided
- 11/2 cup gin, divided
- 11/2 cup whipping cream, divided
- 14 large egg whites, divided
- 14 tablespoons lemon juice, divided
- 1Freshly ground nutmeg
- 1Fresh lemon verbena sprigs (optional)
Instructions
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.)
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.
**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.