2.2. Another Supposed Original
This version is from "Big Secrets" by William Poundstone NY:Quill (1983) (see Bibliography). This recipe is described by Mark Pendergrast as "a fairly accurate guesstimate" of the modern recipe. The recipe makes 1 gallon of syrup.
Ingredients:
2.4 kg Sugar, dissolved in the minimum of water 3.1 g Caffeine
37 g Caramel 11 g Phosphoric Acid
1.1 g Decocainized Coca Leaf 0.37 g Kola Nuts
30 g Lime Juice 19 g Glycerine (vegetarian)
1.5 g Vanilla Extract
Flavourings (7X formula):
0.88 g (1.032 ml) Lemon Oil Trace Lavender Oil
0.47 g (0.557 ml) Orange Oil Trace Neroli Oil
0.20 g (0.190 ml) Cassia Oil 4.9 g 95% Alcohol
0.07 g (0.077 ml) Nutmeg Oil 2.7 g (2.7 ml) Water
Trace Coriander Oil
Note: The millilitre (ml) values have been calculated from the weights in grams using the densities in Section 4.8.3 Cassia oil is also known as Chinese cinnamon oil.
Directions:
Mix the sugar with just enough water to dissolve it (high fructose corn syrup can be substituted for half the sugar). Add the caramel, caffeine and phosphoric acid. Then add the lime juice (or a solution of water with citric acid and sodium citrate at lime juice strength). Soak the coca leaf and kola nuts in 22 g of 20% alcohol, strain and add the liquid to the mix.
Mix together the essential oils and add the 95% alcohol. Shake. Add the water and let the mixture stand for 24 hours at about 15 °C. A cloudy layer will separate. Take off the clear part of the liquid only and add it to the sugar syrup.
Add the glycerine and vanilla extract. Add water (treated with chlorine) to make up to 1 gallon of syrup.
Source: A copy can be found at en.wikipedia.org/wiki/Coca-Cola_formula, For God, Country and Coca-Cola by Mark Pendergras (see the Bibliography).
Mark Pendergrast adds that this recipe tallies closely with a testimony by a coca-cola chemist at a Delaware court case in 1991: the differences are in the amounts - 13.2 g phosphoric acid (not 11 g), 1.86 g vanilla extract (not 1.5 g) and 91.99 g of single strength commercial caramel (not 37 g). This final difference may be due to a concentrated caramel being used, such products are widely marketed to the drinks industry.