Tale suggests that in 1920, the Maharaja of Patiala, was determined that his team would win over a touring English squad. For a competitive edge, he hosted a grand party the night before the match, at which he offered his guests the famous Patiala pegs. These are incredibly substantial four-finger measure whisky pours, customarily poured from pinky to forefinger. As expected, the English players partook excessively, leaving them extremely hungover and, inevitably, defeated the next day. And so, the story of the Patiala peg came to be.
This take on a variation of old fashioned takes its cue from the Maharaja's drink. Here, we offer it from a custom-made five-litre bottle, but we've modified the instructions to make it more suitable for a household kitchen.
Produces 1 litre, to serve 10-12 portions.
Put all the ingredients in a big container. Include 130g water, stir until fully incorporated, then place it in the refrigerator. You can store it for as long as a few weeks.
To serve, dispense approximately 90ml of the infused whisky into a rocks glass packed with ice (traditionally one large cube). Serve immediately. If you're feeling traditional, you could measure it in by hand instead.
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