Frontier saloons were known to stretch their whiskey supplies by concocting mixtures like "Ol' Snakehead." Such concoctions highlight the ingenuity (and occasional recklessness) of saloon proprietors aiming to maximize profits.

One recipe for an Ol’ Snakehead.  Ingredients were:

• 1 gal. alcohol.
• 1 lb. plug or black twist of tobacco for color.
• 1 lb. black strap molasses for flavor.
• 1 handful red Spanish peppers for spice.
• 5 gal. river water.
• 2 rattlesnake heads per barrel. This gives it “spirit.”

Then drop in a horseshoe. If the shoe sinks, it ain’t ready yet, but when it rises to the surface and floats, the whiskey is ready to drink.