Legend suggests that during 1920, Bhupinder Singh, was adamant that his team would succeed over a touring English side. To secure an advantage, he threw a splendid party the night before the match, where he offered his guests the famous Patiala pegs. These were notoriously substantial four-finger measure whisky pours, traditionally poured from little finger to index finger. As expected, the English players drank too much, leaving them terribly hungover and, inevitably, defeated the following day. And so, the legend of the Patiala peg originated.
This take on a variation of old fashioned takes its cue from that original beverage. At the restaurant, we offer it from a bespoke large-format bottle, but we've modified the formula to make it better suited for a domestic environment.
Yields 1 litre, serving 10-12 portions.
Put all the ingredients in a large bottle. Add 130g water, mix until fully incorporated, then transfer it in the fridge. You can store it for about 21 days.
For serving, pour about 90ml of the infused whisky into a rocks glass filled with ice (preferably one large cube). Serve straight away. If you're feeling traditional, you could use the four-finger measure instead.
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