Folklore claims that back in 1920, Bhupinder Singh, was set that his cricket team would triumph over a visiting English team. To secure an advantage, he threw a grand party on the eve of the match, where he presented his guests the notorious Patiala pegs. These are notoriously large four-finger measure whisky servings, customarily poured from pinky to forefinger. Predictably, the English players drank too much, resulting in them being extremely the worse for wear and, inevitably, vanquished the day after. In this way, the myth of the Patiala peg was born.
This inspired spin on the old fashioned is inspired by the Maharaja's drink. Here, we present it from a specially crafted large-format bottle, but we've adapted the instructions to make it better suited for a domestic environment.
Yields 1 litre, to serve 10-12 people.
Place all the ingredients in a big container. Add 130g water, agitate to combine, then put it in the refrigerator. You can store it for as long as 21 days.
When ready to drink, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (ideally one large cube). Serve straight away. For a traditional touch, you could pour it using your fingers instead.
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