Legend suggests that during 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a visiting English squad. To secure an advantage, he organized a splendid party on the eve of the match, where he offered his guests the famous Patiala pegs. These were famously large four-finger measure whisky servings, traditionally poured from little finger to index finger. Unsurprisingly, the English players drank too much, leaving them very the worse for wear and, inevitably, beaten the next day. Thus, the legend of the Patiala peg came to be.
This inspired spin on the Old Fashioned cocktail is inspired by Singh's concoction. At the restaurant, we present it from a bespoke large-format bottle, but we've adapted the formula to make it better suited for a home kitchen.
Yields 1 litre, enough for 10-12 drinks.
Combine all the ingredients in a sizeable jug. Pour in 130g water, mix to combine, then put it in the refrigerator. It will now keep for as long as a few weeks.
To serve, pour approximately 90ml of the infused whisky into a short glass packed with ice (traditionally one big block). Serve immediately. For a traditional touch, you could measure it in by hand instead.
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