1. Sarsaparilla
Long before cola became the drink everyone grabbed at a diner counter, sarsaparilla was one of the most popular beverages in America. The drink originally came from plant roots used in traditional herbal tonics and was often sold as a “healthful” refreshment in the 1800s. By the late 19th century it had become a common offering at soda fountains across the country. People liked its slightly sweet, earthy flavor, which tasted a bit like root beer but with more bite.
In many Western towns, sarsaparilla was practically a cultural symbol, which is why it still shows up in old cowboy movies today. Brands sold bottled versions, but a lot of people remember it being mixed fresh at drugstore counters. As sweeter soft drinks rose in popularity during the early 20th century, sarsaparilla slowly faded from everyday menus. You can still find it today, but it’s mostly treated as a nostalgic novelty rather than a mainstream drink.
2. Switchel
Switchel was once so common that some historians call it America’s original energy drink. The mixture typically combined water, ginger, vinegar and molasses or honey, creating a tangy drink that farmers relied on during hot summer days. In the 1700s and 1800s, field workers would drink it to stay hydrated while working long hours outdoors. The sharp flavor might surprise modern drinkers, but it was refreshing and easy to make with pantry ingredients.
People sometimes called it “haymaker’s punch” because it was so closely tied to agricultural labor. Recipes varied from household to household, with some adding lemon or maple syrup. As commercial sodas became widely available in the early 20th century, homemade drinks like switchel gradually disappeared from daily life. Today it occasionally pops up again in small-batch craft beverage circles.
3. Phosphate Sodas
Before bottled soda dominated the market, phosphate drinks were the stars of old-fashioned soda fountains. These beverages were made by mixing flavored syrups with carbonated water and a small amount of acid phosphate. The result was a bright, tart drink that felt lighter and less sugary than many modern sodas. Drugstores across America built entire menus around phosphate combinations.
Teenagers in the early 1900s often gathered at soda fountains specifically to try different flavors. Cherry, lemon, chocolate and even coffee phosphates were common orders. The drinks were mixed fresh right in front of customers, which made the experience feel special. When bottled soft drinks took over in the mid-20th century, the art of the phosphate soda mostly vanished.
4. Egg Creams
Despite the name, egg creams contain neither eggs nor cream. The classic New York drink combines milk, chocolate syrup and seltzer to create a foamy, lightly fizzy treat. It became incredibly popular in Jewish and Italian neighborhoods in Brooklyn during the early 20th century. Kids and adults alike would crowd into corner soda fountains to order one.
The drink had a reputation for being both refreshing and inexpensive. Skilled soda jerks took pride in pouring the seltzer just right to create the perfect foam on top. For decades it was one of the defining beverages of New York City street life. As soda fountains disappeared, egg creams slowly became a regional specialty rather than a national favorite.
5. Malta
Malta is a sweet, dark beverage made from fermented malted barley. It became especially popular in the Caribbean and Latin American communities, but versions were widely sold in the United States during the early 20th century as well. The drink has a thick texture and a flavor somewhat similar to molasses or dark bread. Many people drank it chilled straight from the bottle.
Immigrant neighborhoods often stocked Malta in local groceries and corner stores. It was sometimes promoted as a nutritious drink because of its malt content. Over time, mass-market sodas pushed many traditional beverages out of the spotlight. Today Malta still has devoted fans, but it remains far less visible than mainstream soft drinks.
6. Temperance Drinks
During the 19th century temperance movement, many Americans avoided alcohol and turned instead to a variety of non-alcoholic “temperance drinks.” These beverages included fruit punches, herbal tonics and lightly carbonated concoctions made with roots or berries. They were often served at social gatherings where alcohol would once have been common. Some were even bottled and sold commercially.
Temperance drinks were promoted as healthier alternatives that still allowed people to enjoy a festive beverage. Recipes varied widely, which meant every region had its own favorites. When commercial soda companies expanded in the early 1900s, they largely replaced these homemade drinks. Most of the original temperance recipes are now known mainly through historical cookbooks.
7. Birch Beer
Birch beer once rivaled root beer in popularity in parts of the United States. It’s made from birch bark or birch oil and has a distinctive herbal sweetness. In Pennsylvania and other areas of the Northeast, it was a common sight at soda fountains and small bottling companies. Some versions were clear, while others had a deep reddish color.
Many people describe the taste as smoother and slightly spicier than root beer. Regional bottlers kept it popular for decades, especially in Amish and Pennsylvania Dutch communities. Over time, national soda brands crowded out many local beverages. Birch beer still exists today, but its popularity remains mostly regional.
8. Clam Broth Cocktails
In the late 19th and early 20th centuries, clam broth cocktails were surprisingly fashionable. Restaurants and hotels served chilled clam broth as a savory drink, sometimes seasoned with spices or a squeeze of lemon. People believed it was nourishing and restorative, especially during cold weather. Some versions were even canned and sold in stores.
The drink may sound unusual today, but savory beverages were much more common at the time. Clam broth cocktails appeared on menus alongside tomato juice and beef tea. As tastes shifted toward sweeter drinks, these brothy beverages gradually disappeared from mainstream dining. Today they survive mostly as historical curiosities.
9. Ice Cream Sodas
Ice cream sodas were once a major attraction at soda fountains across America. The drink combined flavored syrup, carbonated water and a scoop of ice cream, creating a creamy, fizzy dessert in a glass. Chocolate, vanilla and strawberry versions were especially popular. It was the kind of treat kids begged their parents for on a hot afternoon.
Soda jerks became minor celebrities because of how skillfully they could assemble these elaborate drinks. The layered foam, syrup and ice cream made them feel like a special occasion. As soda fountains declined after World War II, ice cream sodas slowly faded from everyday life. Today they mostly appear in retro diners and nostalgic cookbooks.
10. Postum
Postum was introduced in 1895 as a caffeine-free alternative to coffee. Made from roasted wheat bran and molasses, it produced a warm drink that looked similar to coffee but had a milder flavor. The beverage became extremely popular during the early 20th century, especially among people who avoided caffeine for health or religious reasons. Advertisements promoted it as a wholesome family drink.
During both World Wars, coffee shortages made Postum even more common on American tables. Families sometimes drank it daily at breakfast. As coffee regained its availability and popularity, interest in substitutes like Postum declined. Today it occasionally returns to the market as a nostalgic brand.
11. Ginger Beer
Before modern ginger ale became widespread, ginger beer was a much more common drink. The beverage originally contained fermented ginger, giving it a stronger, spicier flavor than today’s soft drinks. In the 19th century it was sold by street vendors and bottled by small companies. Many families also brewed their own versions at home.
The drink had a reputation for being refreshing and slightly medicinal. Some recipes even produced a mild natural carbonation through fermentation. Over time, commercial ginger ale replaced the older beverage in many markets. Ginger beer still exists today, but it’s often used as a mixer rather than a daily drink.
12. Lime Rickeys
The lime rickey was once one of the most famous soda fountain drinks in America. It combined fresh lime juice, sugar and carbonated water, creating a tart and refreshing beverage. The drink reportedly originated in Washington, D.C., during the late 19th century. Soon soda fountains across the country were serving their own versions.
Unlike many soft drinks, lime rickeys had a crisp flavor that wasn’t overly sweet. People often ordered them on hot summer days when they wanted something cooling. Over time, bottled sodas with artificial lime flavor largely replaced the original drink. Today the lime rickey is remembered mostly as a classic soda fountain specialty.
13. Dandelion and Burdock
Dandelion and burdock is a traditional herbal drink that became popular in Britain and later spread to North America. The beverage was made using extracts from the roots of the dandelion and burdock plants. It had a bittersweet taste that many people described as earthy and slightly medicinal. In the late 1800s it was commonly sold as a tonic.
Some versions were fermented lightly, while others were carbonated. Bottled varieties appeared in stores during the early 20th century and developed a loyal following. As sweeter sodas dominated the market, herbal drinks like this slowly lost ground. Today it survives mainly as a specialty beverage tied to traditional recipes.