15 Forgotten Cocktails You Should Order

From Mai Tais to margaritas and martinis to mojitos, there are many popular and delicious cocktails out there to try, whether you're into vodka, brandy, rum, or another spirit. For every popular drink you'll find on your local cocktail bar's menu, there are also plenty of cocktails that have, for whatever reason, been forgotten and confined to the history books. 

Cocktails inspired by Hemingway, beverages named after Broadway musicals, and even tipples linked to New York gangsters: Every forgotten cocktail on our list has its own unique and interesting story to share. Some of these drinks include ingredients you won't commonly find in local stores, so rather than making them at home, head for your nearest cocktail bar and see if you can order off-menu. Next time you're at the bar, whether that's on National Cocktail Day (March 24) or any other day, why not rediscover one of these forgotten cocktails?

The Martinez can be thought of as the classic Martini's early inspiration, appearing first in O.H. Byron's "The Modern Bartender's Guide" in 1884. The origins of this tipple are unclear, but some say it was created by Jerry Thomas, a famous author and bartender, in a bar in Martinez, California 

Whatever its history, this gin-based cocktail traditionally uses Old Tom Gin, which started becoming popular in the U.S. in the 1880s and has a sweeter flavor than dry gin. It also includes Punt e mes sweet vermouth, bitters, and maraschino liqueur to give it its gorgeous, deep red hue. Some recipes add orange curaçao, while others use a blend of sweet and dry vermouth.

The Martinez is best served in a chilled coupe glass, topped with a black olive, maraschino cherry, or an orange zest twist. If you're pairing this cocktail with food, its medium dry finish matches well with seafood, particularly oysters, ensuring it's an excellent drink for special occasions.

Don't be fooled by this cocktail's name: The New York Sour, once known as the Continental Sour (and later the Claret Snap), is thought to have originated in Chicago in the late 1800s before becoming popular in NYC bars. Making its first appearance in Jerry Thomas' "Bartenders Guide" in 1862, the New York Sour is not to be confused with the Pisco Sour.

A traditional whiskey sour uses whiskey, lemon juice, and sugar; the New York Sour elevates this by using bourbon and adding a red wine float for visual appeal and a fruity, aromatic flavor. Served in a rocks glass, the red wine is poured slowly over the back of a spoon so it floats on the surface of the cocktail. An egg white is an optional addition. 

If you're pairing the New York Sour with food, a delicious steak or strong cheese such as Roquefort are both great matches. Variations on the New York Sour include the Brunswick Sour, which uses rye whiskey instead of bourbon for added spiciness or the Greenwich Sour, with added bitters and egg white.

Our next cocktail has one of the wildest histories around. On July 20, 1969, Neil Armstrong and Buzz Aldrin became the first men to walk on the surface of the moon, and the Moonwalk was created in memory of the Apollo 11 landing. Made by Joe Gilmore at The American Bar, the cocktail includes a sugar cube soaked in orange flower water and grapefruit bitters, topped with Grand Marnier and sparkling wine or champagne.

The story goes that Gilmore sent the cocktail to NASA in a flask, and it was the first drink the astronauts had on their return to Earth. Today, if you visit the Savoy Hotel in London, you can see the thank you letter sent from Armstrong to Gilmore on display to your left as you enter The American Bar. 

This fruity, floral cocktail works well with brunch as an alternative to a mimosa or Bellini, and is usually served in a flute, garnished with an orange slice. Some recipes swap the orange flower water for rose water, instead.

Death in the Afternoon is an unusually-named cocktail created by none other than Ernest Hemingway himself, for the 1935 "So Red The Nose," or "Breath in the Afternoon" cocktail book. The cocktail takes its name from Hemingway's 1932 non-fiction book about Spanish bullfighting, and Sterling North, author of "So Red The Nose" describes its high-alcohol content: "It takes a man with hair on his chest to drink five Absinthe and Champagne cocktails and still handle the English language in the Hemingway fashion."

Made with Absinthe, simple syrup, and champagne or sparkling wine, and served in a flute or coupe, this simple yet sophisticated cocktail is an excellent match for a long, lazy weekend brunch. Its floral notes also ensure it pairs well with seafood.

One reviewer on Difford's Guide recommends using the best Champagne possible to make this cocktail. Another suggests leaving out the sugar and using Moscato d'Asti, a sweet sparkling wine, instead of Champagne.

The East India cocktail dates back to the late 19th century, and seems to have first been mentioned in Harry Johnson's "New and Improved Bartender's Manual" in 1882. Taking its name from the East India Company, it's a smooth, sweet blend of cognac, red curaçao, raspberry syrup, Maraschino liqueur, and bitters. 

Another version, which came later, called East India No. 2, uses orange curaçao instead. Since red curaçao can be hard to find and the cocktail bar you're visiting may not stock it, you can turn to the East India No. 2 as a decent alternative, though it's very different in both flavor and appearance.

The deep red color and warming, fruity flavors of the East India ensures it's an excellent winter warmer, best enjoyed in front of an open fire on a chilly night. Its rich flavors and brandy base also make it the perfect pairing for strong cheese, venison, or dark chocolate. This cocktail is usually served in a coupe glass, garnished with a twist of lemon or orange zest.

Female bartenders were a rarity in the 1920s, and this next cocktail was invented by Ada "Coley" Coleman, one of the few females tending bar in 1921. The story goes that Coleman created this cocktail for the actor Sir Charles Hawtrey while working at The American Bar in London's Savoy Hotel. Upon finishing his drink, he exclaimed, "By Jove, this is the real hanky panky!" giving the cocktail its name.

The Hanky Panky is definitely an acquired taste, as this gin-based cocktail uses the bitter Italian digestif Fernet Branca, along with sweet vermouth. One commenter on Difford's Guide described it best by saying, "This is a polarizing cocktail." Some recipes suggest adding orange juice to cut through the bitterness.

Typically served in a Nick and Nora glass with a twist of orange zest, the Hanky Panky's bitterness cuts through rich foods. It's an especially good match for roast turkey with all the trimmings, but pairs equally well with roast pork or other meats.

The Fog Cutter is a cocktail not to be taken lightly. It packs a triple alcoholic punch thanks to its potent blend of white rum, gin, brandy, sour mix, and simple syrup. Some recipes substitute Pisco, orange juice, and lemon juice for the sour mix, while others add a float of sherry or Appleton rum to the top of the drink.

Created in the 1940s by legendary San Francisco bar tender Trader Vic (Victor Bergeron), the man who also created the Mai Tai, the Fog Cutter is mentioned in his "Bartender's Guide". The entry from Vic reads, "Fog Cutter, hell. After two of these you won't even see the stuff." 

This classic Tiki cocktail is packed with tropical fruity flavors and hints of sweet almond. A delicious summer drink for hot days, it's usually served long over ice and presented in a Collins glass with a garnish of mint — and perhaps a cocktail umbrella.