Jane's Sour
1 oz Mezcal, Tlacuache Blanco (Vanilla infused)
1⁄2 oz Cynar
1⁄2 oz Crème de Figue, Edmond Briottet
3⁄4 oz Lime juice
1⁄3 oz Egg white
Instructions
Dry Shake all ingredients save the Angostura to a frenzied froth. Add your ice and re-shake to desired dilution and temperature. Double strain into a coupe and add two dots of angostura on top of the egg white foam, drawing curved lines with a slim straw or tooth pick.
Notes
A proper vanilla infusion occurs by splitting 2-4 pods lengthwise and placing them in an air tight jar filled with smokey mezcal. Tlacuache is readily available at the ol' LC in Toronto, and it's a prime candidate. Check in on it here and there, and be patient. A good deal of time and a keen eye will yield the best results.
Year
2013
Authenticity
Your original creation
Creator
Jan Ollner
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<br />This is only the second martini in my life, so I don't have much of a background to compare this martini against other martinis. However, I know what I like and what I don't like, and I have enough experience with alcoholic beverages, so that I can make some suggestions that may change a so-so drink into a better drink.
With that background, I rated the Martini L.E.F. as a 2.5 cocktail. Why? First, the current recipe calls for two dashes of Bittermens Burlesque bitters. I believe one dash will be enough (as a side note, I wonder if there might be a better bitters for this drink; I think so, but at this time, I'm not sure what would make for a better alternative). I also wonder if there might be a better alternative to Lillet Blanc. I think there is; I will be trying Dolin's blanc vermouth.
Finally, the receipe specifically calls for no garnish. I drank some of the original cocktail with no garnish, and found the taste to be somewhat harsh, so I used a lemeon twist, making sure to express a good amound of the lemon oil on top of the cocktail. That was a definite improvement.
In short, to improve this drink I recommend: (1) use just 1 dash of Bittermen Burlesque bitters, not two (and possibly use a different bitters altogether); (2) use something different for Lillet Blanc, perhaps a topshelf vermouth, or maybe Cocchi Americano; and (3) use a garnish to add a complementary flavor and added complexity. I suggest a lemon twist (but others may come up with a better alternative). Meanwhile, live the good life--drink and enjoy!