The Dry Martini stands as a testament to the power of simplicity and precision in cocktail crafting. While many variations exist, the “15:5 Dumped” Franklin rendition offers a unique experience, emphasizing the core spirit while adding a whisper of complexity. This recipe, favored by some for its extremely dry profile, involves a unique technique that sets it apart from more conventional martinis.
Understanding the “Dumped” Technique
The key element of the “15:5 Dumped” Franklin martini is its preparation. Unlike a traditional martini where vermouth is stirred with the gin, here, the vermouth is used to coat the ice and the glass before being discarded. This process imparts a subtle, almost ethereal, vermouth note without making the drink sweet. This method, often referred to as a “vermouth rinse” or “vermouth wash,” is favored by those seeking an exceptionally dry martini. The technique ensures that only the faintest trace of vermouth remains, allowing the gin to shine.
Ingredients for the Franklin Martini
To create this sophisticated cocktail, you will need the following ingredients:
- London Dry Gin: The base of any good Dry Martini, London Dry Gin provides a crisp, botanical backbone. Quality is key; choose a gin that you enjoy neat, as its character will be front and center in this drink.
- Dry Vermouth: While a minimal amount is used, the quality of the vermouth still matters. It should be fresh and of a good brand to achieve the desired subtle impact.
- Orange Bitters: A dash of orange bitters adds a layer of complexity and aromatic depth. Although optional, it’s a traditional component of many Dry Martini recipes and often provides a necessary counterpoint to the gin.
- Ice: Use large, solid ice cubes to ensure proper chilling without excessive dilution.
- Garnish: A twist of lemon peel or a green olive.
Crafting the “15:5 Dumped” Franklin Martini
Here’s a step-by-step guide to crafting the perfect “15:5 Dumped” Franklin Martini:
- Chill Your Glass: Begin by chilling a martini glass. You can do this by placing it in the freezer for about 15-20 minutes or filling it with ice while you prepare the drink. A cold glass is essential for maintaining the cocktail’s temperature.
- Vermouth Rinse: In a mixing glass, add a few ice cubes along with 15ml (1/2 oz) of dry vermouth. Stir briefly for about 15-20 seconds to coat the ice. Strain out and discard the vermouth.
- Add Gin: Pour 75ml (2 1/2 oz) of your chosen London Dry Gin into the vermouth-coated mixing glass.
- Stir: Add fresh ice to the mixing glass. Stir gently for 30 to 40 seconds. This will thoroughly chill the gin and combine the flavors while minimizing dilution. Avoid shaking the martini, as that would add undesirable air bubbles and alter the texture.
- Strain: Remove the ice and strain the chilled martini into the pre-chilled glass.
- Add Bitters: Add one dash of orange bitters to the drink.
- Garnish: Garnish with either a lemon twist or a green olive, depending on your preference. Express the oils from the lemon twist over the drink before dropping it in for a citrusy aroma.
The History of the Dry Martini
The precise origins of the Dry Martini remain somewhat shrouded in mystery, with multiple theories vying for acceptance. Some attribute its genesis to a drink called the “Martinez,” which was made with sweet vermouth, gin, maraschino liqueur, and bitters. The Dry Martini as we know it, likely began to emerge in the late 19th century, alongside the rise in popularity of London Dry Gin. It’s also suggested that the term “dry” came about with the emergence of the London Dry style of gin.
The Evolution of Dryness
Over time, the martini evolved, becoming progressively drier. Early versions often included sweet vermouth and sometimes even curaçao. As tastes shifted, dry vermouth replaced sweet, and the ratios of gin to vermouth gradually increased. The “15:5 Dumped” Franklin represents an extreme of this trend toward dryness, where the vermouth’s presence is subtle.
Prohibition Era Influence
The Prohibition era in the United States (1920-1933) also played a role in the martini’s evolution. As bootleg gin was often harsh, cocktails like the Dry Martini were created to mask its taste.
Variations on a Theme
While the “15:5 Dumped” Franklin martini stands out for its unique method, it is just one of many Dry Martini variations. These variations cater to different palates and preferences:
- Classic Dry Martini: Typically uses a ratio of 2:1 or 3:1 gin to dry vermouth, often stirred and garnished with either an olive or a lemon twist.
- Wet Martini: Features a higher proportion of vermouth, resulting in a more aromatic and slightly sweeter drink. The ratio may go to 1:1.
- Dirty Martini: Adds a splash of olive brine to the classic recipe, creating a salty, savory twist.
- Montgomery Martini: Known for its extreme dryness, typically using a 15:1 ratio of gin to vermouth or even less vermouth.
- Bone Dry Martini: This variation uses very little vermouth, often just a rinse of the glass or a few drops.
- Churchill Martini: Named after Winston Churchill, it is made with only gin, no vermouth.
Serving and Enjoying
The Dry Martini, especially the “15:5 Dumped” Franklin version, is best enjoyed immediately after preparation while it’s still ice-cold. Serve it in a chilled martini glass. It is a drink that should be savored, not rushed. The subtle nuances of the gin and the barely-there vermouth make it a sophisticated choice for those who appreciate complexity in simplicity.
The Enduring Appeal of the Dry Martini
The Dry Martini has maintained its position as one of the most iconic cocktails for over a century. Its adaptability, allowing for a range of dryness levels and flavor profiles, has contributed to its lasting popularity. The “15:5 Dumped” Franklin variation is a perfect example of how a classic can be reinterpreted, offering a new way to enjoy this timeless cocktail. Whether you are a connoisseur or a novice, exploring the world of martinis is a journey that is both rewarding and delicious.
