Tale has it that during 1920, the Maharaja of Patiala, was adamant that his team would triumph over a touring English team. To secure an advantage, he organized a grand party on the eve of the match, at which he presented his guests the famous Patiala pegs. These were famously generous four-finger measure whisky pours, historically gauged from pinky to index finger. Predictably, the English players overindulged, leaving them terribly hungover and, consequently, defeated the day after. Thus, the legend of the Patiala peg came to be.
This take on a spin on the old fashioned takes its cue from Singh's beverage. Here, we offer it from a bespoke five-litre bottle, but we've adapted the formula to make it better suited for a domestic setting.
Yields 1 litre, to serve 10-12 people.
Put all the ingredients in a big container. Pour in 130g water, mix to combine, then transfer it in the fridge. You can store it for about three weeks.
When ready to drink, measure out about 90ml of the infused whisky into a old fashioned glass containing ice (ideally one large cube). Serve promptly. To honour tradition, you could use the four-finger measure instead.
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