The Up-to-Date Bartender's Guide by Harry Montague (1913, p.48)
| 3 quarts | Molasses | base |
| 6 gallons | water — boiling water | dilution |
| 1 oz | allspice | other |
| 4 oz | coriander | other |
| 0.5 oz | hops | other |
| 1 oz | sassafras | other |
| 0.5 oz | wild cherry bark | other |
| 1 oz | Wintergreen | other |
| 0.5 pint | yeast | other |
| 1 oz | yellow dock | other |
- Pour the boiling water over the molasses, hops, bark, coriander, wintergreen, allspice, sassafras, and yellow dock.
- After standing 24 hours, strain, add the yeast, and after another 24 hours it can be used.