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Citrus-Blossom Gin Fizz

['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)']

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.

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