Orange Blossom Gin Fizz Food

ORANGE BLOSSOM GIN FIZZ

Steps:

• Using a cocktail shaker with both the strainer and solid top, fill the cocktail shaker 2/3 full with ice. Add all of the ingredients except the chilled soda water. Secure the top onto the shaker and shake the shaker as hard as you can for thirty seconds. Change hands and shake again for thirty more seconds. If you're using a pasteurized egg white, take a deep breath and shake again for thirty seconds (pasteurized egg whites take longer to foam up than unpasteurized).
• Strain into a cocktail coupe (you may need to remove the shaker top and spoon the foam onto the top of the drink) and top with chilled soda water. Serve immediately.

CITRUS-BLOSSOM GIN FIZZ

Steps:

• For syrup:
• 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:
• 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.