Citrus-Blossom Gin Fizz – Shrimp Festival Cocktail Delights

citrus_blossom_gin_fizzThe term citrus fruits includes different types of fruits and products. Although oranges are the major fruit in the citrus fruits group, accounting for about 70% of citrus output, the group also includes small citrus fruits (such as tangerines, mandarines, clementines and satsumas), lemons and limes and grapefruits.

Servings: Makes 8 servings


Citrus-blossom syrup
2 cups water
2 cups sugar
1 tablespoon loosely packed fresh lemon verbena leaves (optional)
1 orange and 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)


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.

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