Legend claims that in 1920, Bhupinder Singh, was determined that his team would succeed over a touring English team. For a competitive edge, he hosted a splendid party on the eve of the match, at which he served his guests the legendary Patiala pegs. These were notoriously substantial four-finger whisky servings, customarily poured from little finger to forefinger. Unsurprisingly, the English players drank too much, resulting in them being extremely hungover and, inevitably, defeated the following day. Thus, the myth of the Patiala peg originated.
This inspired spin on the old fashioned draws inspiration from that original concoction. At the restaurant, we offer it from a custom-made five-litre bottle, but we've adapted the formula to make it easier for a domestic setting.
Yields 1 litre, serving 10-12 portions.
Put all the ingredients in a sizeable jug. Include 130g water, stir thoroughly, then place it in the refrigerator. You can store it for about a few weeks.
To serve, measure out about 90ml of the prepared cocktail into a old fashioned glass containing ice (traditionally one big block). Enjoy straight away. For a traditional touch, you could use the four-finger measure for authenticity.
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