For the history buffs, and all of us who like a good drink, I decided to make up a batch of Admiral Nimitz’s CINCPAC Special. Well, a half batch as finding a good gallon jar at a reasonable price just didn’t happen. Yes, a full batch is a gallon. I did find some half-gallon canning jars however, and so a half batch was born.
This is the recipe that was posted, and while most Old Fashioned recipes feature citrus, there are some that only use it as a garnish. This recipe omits all reference to garnish, which could be a reflection of wartime reality. The vanilla bean is an interesting choice, and I chose a top-grade Tahitian vanilla bean for the rich, fruity, and complex flavors. It’s my preferred choice for making my own vanilla extract, which is easy and far better than store bought.
I really wanted to make it with Corncrackers Green Label Indiana Whiskey; but, it appears the brand may be no more. If I ever find anymore of it, I will buy it as it had a great flavor and price point. After giving it some more thought, I elected to go with Evan Williams for the 48 ounces of bourbon, and I used 3.5 ounces of Ron Abuelo for the gold label rum. Gold rum has been barrel-aged to some extent, which gives it the gold color. Jonn at This Ain’t Hell introduced me to this excellent rum a while back. Also, I used approximately 4 ounces of simple syrup in place of sugar. Didn’t measure the water, it didn’t take much though I did use distilled as the jug of it I have for making coffee was right there.
The good CDR Salamander put together this chart to help with making different amounts. I converted quarts to ounces just for my own ease. What we tried at the club one Sunday for an individual drink was to coat the inside of the glass with the rum, about 2 ounces of bourbon I think, and literal drops of simple syrup and orange bitters. Didn’t have any vanilla extract at the bar, or would have tried this suggestion.
Let me note that this was good to drink from the start. That said, it has aged a bit over a week now and it has made a difference. The sweetness from the simple syrup is more pronounced, and I think I may cut back a bit on it in the future, even though I only put in enough to just taste it at the start. The flavors from the vanilla bean are really starting to come out and I see why he added them. It pairs well with the bourbon and is adding some richness and complexity.
We are going to sample this batch at the club next Sunday (or at least that’s the current plan), and I’m really curious to see how the flavors have changed. For me, it went from a fairly standard and solid Old Fashioned base to something much more interesting. Really tempted to do another batch, hide it, and see what you get with a few months of aging.
More soon I hope. May your week be a good one.
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