5 Forgotten Cocktails That Deserve a Comeback
There's something magical about rediscovering a forgotten classic. In our modern era of craft cocktails and mixology innovations, sometimes the best "new" drink is actually a century old. I've been diving into vintage cocktail books lately, and I'm convinced these five lost classics deserve a place in your rotation.
The Aviation: A Flight Through the Clouds
The Aviation takes you back to the golden age of flight, when soaring through the clouds was still a glamorous novelty. Born in the early 20th century, this pre-Prohibition gem was named to evoke the wonder of early aviation, with its delicate purple hue mimicking the twilight sky.
This cocktail nearly vanished when one of its key ingredients—crème de violette—became almost impossible to find. Thankfully, artisanal liqueur producers have brought this floral elixir back to our shelves.
Why you should try it: The Aviation's perfect balance of floral, tart, and slightly sweet notes offers a sophisticated alternative to today's often-too-sweet cocktail menus. It's refreshing without being lightweight.
How to make it:
- 2 oz gin
- ½ oz maraschino liqueur
- ¼ oz crème de violette
- ¾ oz fresh lemon juice
Shake with ice, strain into a chilled coupe glass, and garnish with a cherry or lemon twist.
The Sidecar: Riding Shotgun with Cognac
The Sidecar emerged around World War I, likely in either Paris or London, and quickly became a 1920s sensation. As the story goes, it was named after the motorcycle attachment used to transport an American army captain to his favorite Parisian bars
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While this citrusy, cognac-forward drink has never completely disappeared, it's far from the standard order it once was.
Why you should try it: The Sidecar offers bright, warming citrus notes balanced with the deep complexity of cognac. It's incredibly versatile—equally suited for autumn evenings by the fire or summer gatherings on the patio.
How to make it:
- 2 oz cognac or brandy
- 1 oz Cointreau
- ¾ oz fresh lemon juice
- Optional: sugar rim
Shake with ice, strain into a sugar-rimmed cocktail glass, and garnish with a lemon twist.
The Clover Club: Don't Judge a Drink by Its Color
This gorgeous pink drink originated in Philadelphia, named after a men's club that gathered at the Bellevue-Stratford Hotel in the late 1800s. Despite its masculine origins, the Clover Club fell from grace during the mid-20th century when its rosy hue and frothy texture were unfairly labeled as "feminine"—a reminder of how arbitrary our drinking prejudices can be.
Why you should try it: The Clover Club feels surprisingly modern with its silky texture and bright berry notes. If you enjoy craft cocktails with balance and visual appeal, this forgotten gem deserves your attention.
How to make it:
- 2 oz gin
- ½ oz raspberry syrup (or grenadine)
- ¾ oz fresh lemon juice
- ½ oz egg white (or aquafaba for a vegan option)
Dry shake ingredients (without ice) to emulsify the egg white, then shake again with ice. Strain into a chilled coupe glass and garnish with a fresh raspberry.
The Hanky Panky: A Touch of Mystery
Created by legendary bartender Ada Coleman at London's Savoy Hotel in the early 1900s, the Hanky Panky was a brilliant twist on the Martinez cocktail. When Ada first served it to actor Charles Hawtrey, he exclaimed, "By Jove! That is the real hanky-panky!" giving the drink its playfully suggestive name.
This sophisticated cocktail sadly faded away after World War II as drinkers gravitated toward simpler concoctions.
Why you should try it: With the current popularity of amaro and bitter cocktails like the Negroni, the time is perfect for rediscovering the Hanky Panky's complex, herbal depth.
How to make it:
- 1½ oz gin
- 1½ oz sweet vermouth
- ¼ oz Fernet-Branca
Stir with ice, strain into a chilled cocktail glass, and garnish with an orange twist.
The Last Word: Having the Final Say
First documented in 1915 at the Detroit Athletic Club, this Prohibition-era jewel was once a bartender's secret handshake. It disappeared for decades until Seattle bartender Murray Stenson rediscovered it in an old cocktail book in the early 2000s, helping to spark the modern craft cocktail renaissance.
Why you should try it: The Last Word's perfectly balanced quartet of strong flavors—herbal, sour, sweet, and spirituous—creates something truly greater than the sum of its parts. It's the perfect choice for adventurous drinkers ready to move beyond mainstream options.
How to make it:
- ¾ oz gin
- ¾ oz green Chartreuse
- ¾ oz maraschino liqueur
- ¾ oz fresh lime juice
Shake with ice, strain into a chilled coupe glass. No garnish needed—this drink speaks for itself.
Ready to Start Mixing?
These forgotten classics showcase the incredible creativity of bartenders from a century ago. While you might need to hunt down a few specialty ingredients like crème de violette or Fernet-Branca, the effort pays off in discovering flavors that have stood the test of time.
Have you tried any of these vintage cocktails? Which forgotten classic would you add to this list? Let me know in the comments below!
Pro tip: Always use fresh citrus juice for these recipes—it makes a world of difference compared to the bottled stuff!
