Drinks that we Don't Drink Anymore

Nowadays the two most popular drinks are obviously beer and wine. Of course, spirits and cocktails are appreciated too and all of us drink champagne or prosecco occasionally, but back in the days there were some quite fancy cocktails or even bizarre drinks – like fermented mare milk for example - we forgot about.

Amaretto Sour

Amaretto sour was a blast in the ’70s but this passion decayed very quickly as cocktails evolved and many more sophisticated drinks appeared on the market. This amaretto-based drink was a real refresher though, basically a sweet, sugary lemonade with amaretto in it.

Remember the Maine

You’d appreciate Remember the Maine if you’re the type who’s into a rye Manhattan cocktail. It was invented in 1939 by Charles H. Baker, Jr., and has two essential – and very strong – ingredients: cherry liqueur and absinthe, which both were really popular spirits back then.

Corpse Reviver #1

The Corpse Reviver #2 is a well-known cocktail and was a great success of the cocktail renaissance, but as you can assume from its name, it must have a previous version. The forgotten and neglected Corpse Reviver #1 contains cognac, calvados, sweet vermouth and angostura bitter drops – we can imagine its strongness by the name and this list of ingredients as well. As the bitter pulls the flavors together, this mixed drink has a delicate and balanced taste of fruit, wood, wine and herbs.

20th Century

This drink got its name from the 20th Century Limited train which ran between Chicago and New York City for more than 60 years – although the drink was invented by a British bartender, C.A. Tuck. The two most important ingredients might sound odd together: they are gin and crème de cacao. You probably can’t imagine the sour gin and the sweet cacao together, but in practice it’s a delicious drink you probably won’t forget – if you have the chance to taste it, don’t miss out! Of course, every 20th Century you can taste nowadays won’t taste like the original, as it contained Kina Lillet – a quinine liqueur made of cinchona bark from Peru – which unfortunately no longer exists.


Kumis was a very popular drink of the East thousands of years ago, and it’s still consumed in South Russia and the tribes of Middle Asia. It’s a fermented dairy product made of mare’s milk. It is very similar to kefir, but as horse milk contains more sugar than cow or goat milk it has a higher alcohol content. It was the most common drink of Hungarian tribes before they conquested the Carpathian Basin – luckily this sweet, sour and a bit spicy drink went out of fashion. Imagine what it’d be like to drink fermented horse milk instead of beer on a Budapest beer biking tour!


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