Drink of the Week: The Patiala Peg Cocktail – How to Make It
Folklore has it that during 1920, the Maharaja of Patiala, was adamant that his team would triumph over a visiting English team. For a competitive edge, he organized a lavish party on the eve of the match, where he served his guests the legendary Patiala pegs. These are notoriously large four-finger measure whisky servings, historically measured from little finger to forefinger. Predictably, the English players partook excessively, leaving them extremely the worse for wear and, consequently, beaten the next day. Thus, the myth of the Patiala peg was born.
This take on a variation of Old Fashioned cocktail takes its cue from the Maharaja's drink. At the restaurant, we present it from a custom-made large-format bottle, but we've adapted the instructions to make it more suitable for a domestic environment.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 people.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Preparation
Put everything in a sizeable jug. Add 130g water, agitate to combine, then transfer it in the fridge. It will now keep for about 21 days.
When ready to drink, measure out about 90ml of the prepared cocktail into a rocks glass packed with ice (ideally one big block). Enjoy promptly. For a traditional touch, you could use the four-finger measure instead.
