Old-Timey Drinks You Don't See Anyone Enjoying Anymore

One Redditor came across this recipe in an 1888 bartending manual. The egg gives it a "custard like flavor" like a lemon meringue pie, but also a pretty pungent aroma.

This drink was made with tea, orange and lemon juice, ginger ale, and club soda. It was likely a non-alcoholic take on Philadelphia Fish House Punch.

This Old West drink was thought to be a cure for many ailments and was brewed using the dried root bark of plants in the Smilax genus, which has a bitter flavor.

Saloons across the Old West didn't have a standard recipe for sarsaparilla; some used the far more palatable sassafras root yet still claimed to have medicinal properties.

A recipe from 1915 for this drink calls for Ceylon tea, sugar, lemon, cloves, maraschino cherries, rum, and pineapple garnished with mint and a candied orange peel.

This stiff, bitter drink from an early 1900s cocktail book used two parts each of bitters, scotch, gin, sweet vermouth, and Cointreau, and a teaspoon of lemon juice.