▁glass ful ▁[ 1 ▁fl ▁o z ] ▁of ▁[ s weet / Ital ian ] ▁verm outh ▁ ▁St ir ▁up ▁well ▁with ▁a ▁sp oon , ▁stra in ▁it ▁into ▁a ▁fancy ▁co ck tail ▁glass , ▁s que e ze ▁a ▁piece ▁of ▁le mon ▁pe el ▁on ▁top , ▁and ▁serve . ▁ ▁The ▁first ▁dry ▁mart ini ▁is ▁sometimes ▁linked ▁to ▁the ▁name ▁of ▁a ▁b art ender ▁who ▁con co cted ▁the ▁drink ▁at ▁the ▁Kn icker bo cker ▁Hotel ▁in ▁New ▁York ▁City ▁in ▁ 1 9 1 1 ▁or ▁ 1 9 1 2 . ▁The ▁" M arg uer ite ▁C ock tail ", ▁first ▁described ▁in ▁ 1 9 0 4 , ▁could ▁be ▁considered ▁an ▁early ▁form ▁of ▁the ▁dry ▁mart ini , ▁because ▁it ▁was ▁a ▁ 2 : 1 ▁mix ▁of ▁P ly mouth ▁dry ▁g in ▁and ▁dry ▁verm outh , ▁with ▁a ▁dash ▁of ▁orange ▁bit ters . ▁ ▁During ▁Pro hib ition ▁in ▁the ▁United ▁States , ▁during ▁the ▁mid - 2 0 th ▁century , ▁the ▁relative ▁ease ▁of ▁illegal ▁g in ▁manufact ure ▁led ▁to ▁the ▁mart ini ' s ▁rise ▁as ▁the ▁locally ▁pre domin ant ▁co ck tail . ▁With ▁the ▁repe al ▁of ▁Pro hib ition , ▁and ▁the ▁ready ▁avail ability ▁of ▁quality ▁g in , ▁the ▁drink ▁became ▁progress ively ▁d rier . ▁In ▁the ▁ 1 9 7 0 s ▁and ▁' 8 0 s , ▁the ▁mart ini