Folklore suggests that back in 1920, the Maharaja of Patiala, was set that his cricket team would win over a visiting English side. For a competitive edge, he hosted a lavish party the night before the match, where he presented his guests the legendary Patiala pegs. These were notoriously large four-finger whisky pours, traditionally measured from little finger to index finger. Predictably, the English players drank too much, leaving them very the worse for wear and, consequently, vanquished the next day. In this way, the legend of the Patiala peg was born.
This Punjabi kind-of Old Fashioned cocktail draws inspiration from the Maharaja's concoction. Here, we offer it from a custom-made five-litre bottle, but we've adapted the recipe to make it easier for a household kitchen.
Produces 1 litre, enough for 10-12 people.
Put everything in a big container. Pour in 130g water, mix to combine, then transfer it in the refrigerator. You can store it for up to three weeks.
To serve, dispense about 90ml of the infused whisky into a old fashioned glass containing ice (preferably one big block). Serve promptly. For a traditional touch, you could measure it in by hand instead.
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