This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
This will make a most delicious beverage. It will have the "snap" about it so much liked. Follow directions carefully, as follows: Syrup, one gallon; essence of oenanthic ether, thirty grains; tincture of balsam Peru,1 ten grains; tincture of celery, ten grains; essence of pineapple, artificial, fifty grains; tincture of vanilla, one fluid drachm; tincture of elder flowers,2 three ounces; citric acid solution, five to six ounces; alcohol, one to two pints; red coloring to suit. Proportion about two ounces to a pint, and four ounces to a quart champagne bottle.