2.6. Another Recipe
This recipe is taken from Food Flavourings by Joseph Merory
Cola Flavourings Base Oils:
46.8 g Lemon Oil - California cold pressed 3.50 g Nutmeg Oil
14.20 g Lime Oil - distilled 0.01 g Neroli Oil
10.65 g Cassia or Cinnamon Oil 24.84 g Orange Oil
Note: The essential oils should be terpene free.
Dissolve in 11 fl. oz. of 95% alcohol. Agitate and add 5 fl. oz. water. Hold at 15°C. The mixture will separate and the clear portion is kept and filtered if necessary.
Phosphoric Acid Solution:
0.5 fl. oz. Phosphoric Acid USP 85% (liquid)
3.5 fl. oz. Water
Cola Nut Extract:
Mix 125 lbs Cola nut with 25 gal. warm water at 50°C. After 1 hour, mix with 25 gal. 95% alcohol. Stir the mulch twice daily. After 3 days take off 31 gals of the extract. Add 19 gals. of water and leave the remaining mulch for a further 2 days stirring twice daily before removing the final 19 gal. of extract and adding it to the previous extract.
Cola Flavour:
12 fl. oz. Cola Nut Extract (see above) 32 fl. oz. Lime Juice
2 fl. oz. Vanilla Extract* 32 fl. oz. Caramel - acid proof
2 fl. oz. Caffeine 12 fl. oz. Cola Flavour Base (see above)
100 fl. oz. Water 12 fl. oz. 95% Alcohol
16 fl. oz. Glycerine
*The original source gives a long, detailed description of how to prepare the vanilla extract from vanilla beans. It has been left out for brevity.
4 fl. oz. of flavour and ˝ fl. oz. phosphoric acid solution are added per gallon of syrup.
Note: The recipe does not say how much sugar is to be added per gallon of syrup.