Volume 1, Series 3 of the Dr Pepper Museum Intern Interest Peice Series

Written by Jennifer Dobbs, Baylor University Marketing Student

After I started interning here, I really started to think about Dr Pepper as a product. I began with how would one even come about in making a soda? It seems like such a big idea and process to invent. Like what to mix together and how much of an ingredient do you put in? I have all of these thoughts and as I walk around the museum they are somehow answered.



When I come across the rotating display case full of old Dr Pepper syrup jugs, there is one jug that really catches my attention. The 1960s vintage candy striped label that tells me a variety of information. Where it was made, what ingredients are in it and even directions on how to make a drink with it. Here is some nifty information about the syrup:

*Directions for cup vending equipment and continuous flow fountain dispensers:
Dispensing ratio is one ounce syrup to five and one-half ounces carbonated water.

*Directions for manually mixed fountain drink:
Dispense a six and one-half ounce drink. Requires one ounce syrup to five and one-half ounces carbonated water. Ratio should always be one part syrup to five and one-half parts carbonated water in instances where liquid content is more or less than six and one-half fluid ounces. Stir gently to thoroughly mix syrup and water.

*Ingredients:
Water, sugar, caramel color, phosphoric acid, citric acid, caffeine, flavorings and spices

*Syrup Plants:
Dallas, Texas, Baltimore, Maryland and Birmingham, Alabama



The rest of the information on the label teaches you how to store it, how to serve it (frosty cold that is) and who manufactures the gallon jugs of syrup.

A little fact, syrup is concocted with purified water, sugar or corn syrup, and flavorings, acids, etc. Dr Pepper and other soft drink manufacturers produce flavor concentrate that contain all the secret ingredients that make their flavors so special. The finished syrup is produced by the bottler when this flavor concentrate and edible acids are added to a simple syrup made of sugar and water.

Along with the ‘60s candy stripe jug, there are several more classic jugs from the ‘30s, ‘40s and ‘50s. This circular exhibit case offers much more than what meets the eye; learning about the drink itself.