Ingredients

• 2 cups water
• 2 cups sugar
• 1 tablespoon loosely packed fresh lemon verbena leaves (optional)
• 1 orange
• 1 lemon
• 2 teaspoons orange-flower water*
• 6 cups ice cubes, divided
• 1/2 cup gin, divided
• 1/2 cup whipping cream, divided
• 4 large egg whites, divided
• 4 tablespoons lemon juice, divided
• Freshly ground nutmeg
• Fresh lemon verbena sprigs (optional)

Instructions

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.)
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.
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.