The Forgotten Cocktails of History: Classic Drinks to Bring Back This Spring

Some cocktails are always in style like the Martini or the Old Fashioned. But there are others that are just as great that have kind of disappeared. Maybe they were too tricky to make or the main ingredients just weren’t popular anymore. Or maybe new drinks just took the spotlight.

Well, this spring is the perfect chance to bring those old-school drinks back. If you’re in the mood to offer or enjoy something fresh yet classic, check out these forgotten cocktails from history—timeless recipes that definitely deserve a comeback.

Gin is ready to shine again. There are some cool new flavors and tweaks that make it perfect for a new crowd.

1. The Clover Club (Pre-Prohibition) – A Gin-Based Beauty

Why It’s Great for Spring:
The Clover Club is light and refreshing with a delightful pink hue. It’s a classy mix of gin, raspberry syrup, lemon juice, and egg white that really captures the essence of spring in a glass.

A Little History:
This cocktail goes back to the Clover Club in Philadelphia, a group of lawyers, writers, and business folks who gathered at the Bellevue-Stratford Hotel in the late 1800s. It became their signature drink and was super popular with the stylish crowd for years.

But like many cocktails before Prohibition, it faded away, likely because people lost interest in egg whites in drinks. Luckily, as craft cocktails made a comeback, bartenders have rediscovered how silky and balanced it can be.

How to Make It:

• 2 oz gin
• 3/4 oz fresh lemon juice
• 3/4 oz raspberry syrup
• 1 egg white

Shake it up really well without ice first, then shake again with ice, and strain it into a coupe glass.

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2. The Pisco Punch (1870s) – The “Nectar of the Gods”

Why It’s Great for Spring:
This drink is bright and fruity, and incredibly smooth—a mix of Peruvian pisco, pineapple, and citrus that’s just right for warm days.

A Little History:
The Pisco Punch was the star at San Francisco’s Bank Exchange Saloon, created by Duncan Nicol in the 1870s. He was super secretive about his recipe and never wrote it down, but we do know some basics:

• Peruvian pisco, a grape brandy with floral and citrus notes
• Fresh pineapple juice for that tropical depth
• Lemon juice and gum syrup for a smooth finish

It used to be the most famous cocktail in San Francisco, so delicious that folks didn’t realize how strong it was until it was too late.

However, Prohibition shut down the Bank Exchange, and the drink fell off the map. With pisco trending in modern mixology, it’s making a cool comeback.

How to Make It:

• 2 oz pisco
• 3/4 oz fresh pineapple juice
• 1/2 oz lemon juice
• 1/2 oz simple syrup (or gum syrup for authenticity)

Shake it with ice, strain into a chilled glass, and garnish with a pineapple wedge.

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3. The Japanese Cocktail (1860s) – A Cognac-Based Delight

Why It’s Great for Spring:
The Japanese Cocktail is light, floral, and has a subtle sweetness—perfect for a lovely spring evening. The blend of cognac, orgeat (almond syrup), and bitters offers a smooth nutty and citrus flavor that pairs great with warm weather.

A Little History:
Despite its name, the Japanese Cocktail has nothing to do with Japan. It was crafted by Jerry Thomas in 1860 to celebrate the first Japanese diplomatic mission to the U.S. He wanted to create something classy yet approachable, using cognac, which was super popular back then.

Eventually, as whiskey and gin took over, this drink got forgotten. But with cognac making a comeback, it’s time to give the Japanese Cocktail some love again.

How to Make It:

• 2 oz cognac
• 1/2 oz orgeat syrup (almond syrup)
• 2 dashes Angostura bitters

Just stir everything with ice, strain into a chilled coupe glass, and add a lemon twist for garnish.

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4. The Floradora (Early 1900s) – A Predecessor to the Moscow Mule

Why It’s Great for Spring:
With gin, raspberry syrup, lime, and ginger ale, the Floradora is a fruity and refreshing fizz—a perfect drink for a relaxing afternoon on the patio.

A Little History:
Named after the hit Broadway musical Florodora (1899), the drink became a symbol of high society nightlife. But as gin waned in popularity in the mid-20th century, so did the Floradora.

Thankfully, cocktails with ginger (like the Moscow Mule) are making a comeback, making this vintage drink the perfect old-school choice.

How to Make It:

• 2 oz gin
• 1/2 oz raspberry syrup (or muddled raspberries and simple syrup)
• 1/2 oz fresh lime juice

Just build in a tall glass with ice, stir it up, and garnish with lime and raspberries.

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5. The Ramos Gin Fizz (1888) – The Most Luxurious Fizz Ever Created

Why It’s Great for Spring:
If you’re looking for a cocktail that’s refreshing, creamy, and wonderfully silky, the Ramos Gin Fizz is an experience. It mixes citrus, orange blossom water, cream, and egg white—it’s as light as a cloud.

A Little History:
Created in New Orleans by Henry C. Ramos in 1888, this drink became famous for its unique frothy texture. Ramos had his bartenders shake it for a full 12 minutes, passing it down the line to get it perfectly aerated.

By the 1930s, it was so in demand that a Louisiana Governor actually flew a bartender from New Orleans to New York just to make one for him!

Sadly, it faded since making it took too much work, but modern bartenders have discovered shortcuts to recreate that special texture.

How to Make It:

• 2 oz gin
• 1/2 oz fresh lemon juice
• 1/2 oz fresh lime juice
• 3/4 oz simple syrup
• 1 oz heavy cream
• 1 egg white
• 2 dashes orange blossom water
• Soda water (to top)

Dry shake (no ice) for 15-20 seconds, then shake with ice for 30 seconds, strain into a tall glass and top off with soda water.

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Final Thoughts: Why We Should Bring These Cocktails Back

Many of these drinks disappeared not because they weren’t tasty, but because:

• Prohibition wiped out many pre-1920s classics.
• Ingredients like absinthe and pisco got hard to find.
• Trendy drinks took the spotlight away.
• New generations wanted something different from what came before.
• The Great Depression and WWII made once-loved drinks into distant memories.

The cool thing about cocktail culture today is that both bartenders and drinkers are starting to rediscover these forgotten gems.

So, this spring, instead of going for another Aperol Spritz or Margarita, why not revive a lost classic? These cocktails are not just drinks—they’re stories waiting to be told in a glass.

Which one will you try first? 🍸✨