Legend has it that back in 1920, the Maharaja of Patiala, was determined that his team would triumph over a touring English team. For a competitive edge, he threw a splendid party the night before the match, where he presented his guests the legendary Patiala pegs. These were famously generous four-finger measure whisky servings, traditionally gauged from little finger to index finger. As expected, the English players partook excessively, leaving them extremely the worse for wear and, inevitably, vanquished the day after. In this way, the myth of the Patiala peg was born.
This take on a variation of old fashioned draws inspiration from the Maharaja's drink. At the restaurant, we serve it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it easier for a household kitchen.
Produces 1 litre, enough for 10-12 people.
Place all the ingredients in a sizeable jug. Include 130g water, stir until fully incorporated, then transfer it in the refrigerator. It can be stored for about 21 days.
When ready to drink, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (traditionally one large cube). Enjoy promptly. If you're feeling traditional, you could use the four-finger measure as they did.
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