Folklore has it that back in 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a visiting English team. To secure an advantage, he organized a splendid party on the eve of the match, where he offered his guests the famous Patiala pegs. These were famously substantial four-finger measure whisky pours, historically poured from little finger to forefinger. Predictably, the English players drank too much, resulting in them being terribly the worse for wear and, consequently, vanquished the day after. Thus, the legend of the Patiala peg was born.
This Punjabi variation of old fashioned takes its cue from that original concoction. At the restaurant, we present it from a custom-made large-format bottle, but we've adapted the instructions to make it better suited for a household kitchen.
Produces 1 litre, to serve 10-12 people.
Put everything in a large bottle. Pour in 130g water, mix thoroughly, then transfer it in the fridge. You can store it for about a few weeks.
When ready to drink, pour about 90ml of the prepared cocktail into a old fashioned glass packed with ice (ideally one large cube). Enjoy immediately. If you're feeling traditional, you could use the four-finger measure instead.
A seasoned casino analyst with over a decade of experience in online gambling, specializing in slot machine reviews and player strategy.
