Top 20+ once-popular cocktails that no one drinks anymore
The Bronx
As one would guess, the Bronx is a New York creation. It takes the classic gin martini to another world, adding in both dry and sweet vermouth, along with a splash of orange juice. Before Prohibition, this cocktail was as popular as the Manhattan is today, and it has the label to prove it. In 1934, Harman Burke placed it third among the world's most famous cocktails in his book, "Burke's Complete Cocktail & Drinking Recipes."
It's said to have been named after the somewhat newly opened Bronx Zoo in the early 1900s, often credited to Johnny Solon of the Waldorf-Astoria hotel. The reasoning behind its fallout is likely as simple as its splash of orange juice. Once bitter, sophisticated martini adjacent cocktails began filling up bar menus, the fruity ones seemed to fade into the background.
The 12 Mile Limit
The 12 Mile Limit was a shining cocktail during Prohibition, especially for those out to sea. A loophole maritime law stated that alcohol consumption was permitted beyond 12 miles from the shoreline. Featuring a mix of white rum, rye whiskey, and brandy, this drink is stiff enough to keep a buzz going until you get back to shore.
ABV level was a higher priority than quality at the time, and the 12 Mile Limit did an excellent job of masking the sub-par alcohol. Even with its heavy alcohol content, this cocktail is incredibly smooth. The complex flavors are softened with the fruity addition of grenadine and tart lemon juice.
Mary Pickford
Mary Pickford was the queen of the silent film era, being the second woman to win an Oscar for Best Actress in 1929. She was one of the world's very first movie stars, so famous that she even had a cocktail named after her. Rumor has it the actress caught the eye of Hotel Nacional de Cuba's bartender, Fred Kaufman, who shook up a custom drink inspired by her sparkling stardom.
It's a timeless Cuban cocktail, layered with rum, pineapple juice, and any forgotten cocktail's favorite ingredient — grenadine. It's to be shaken with everything you've got, and ideally, the pineapple juice is freshly squeezed. The recipe seems to have evolved over time, sneaking Luxardo Maraschino in there at some point. Despite the slight adjustments, its sweetness remained an identifying factor, which may be why it didn't stay in the spotlight long.
Orange Blossom
Orange juice was the saving grace for bootleg liquor during Prohibition, making the Orange Blossom a big hit during the '20s and early '30s. It's very close to the Bronx cocktail — gin, orange juice, and Sweet Italian vermouth, just no dry vermouth. Some early accounts of the cocktail include orange bitters, and some without vermouth as featured in 1932 "Cocktails: How to Mix Them" by Robert Vermeire.
The story of its conception changes depending on who you ask, but many point to the Waldorf Astoria hotel. The NYC hotel was lavish enough to have its very own signature flower — the orange blossom — which inspired bartender Frank Meier to create the cocktail.
