Folklore claims that back in 1920, the Maharaja of Patiala, was set that his cricket team would triumph over a visiting English side. To secure an advantage, he hosted a splendid party the night before the match, at which he presented his guests the famous Patiala pegs. These are incredibly generous four-finger measure whisky pours, customarily gauged from pinky to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being very hungover and, inevitably, vanquished the day after. In this way, the story of the Patiala peg originated.
This take on a variation of old fashioned draws inspiration from Singh's beverage. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the instructions to make it better suited for a home environment.
Produces 1 litre, serving 10-12 people.
Place everything in a sizeable jug. Include 130g water, stir to combine, then transfer it in the fridge. You can store it for as long as a few weeks.
For serving, dispense roughly 90ml of the Patiala peg mixture into a short glass containing ice (preferably one big block). Serve straight away. If you're feeling traditional, you could pour it using your fingers as they did.
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