Drink This Week: The Patiala Peg – Recipe
Folklore claims that in 1920, the Maharaja of Patiala, was adamant that his cricket team would win over a visiting English squad. For a competitive edge, he organized a splendid party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These are famously substantial four-finger whisky pours, customarily poured from pinky to index finger. Predictably, the English players overindulged, leaving them extremely hungover and, consequently, beaten the next day. Thus, the legend of the Patiala peg originated.
This inspired variation of Old Fashioned cocktail is inspired by Singh's drink. In our establishment, we present it from a specially crafted large-format bottle, but we've adjusted the formula to make it easier for a home kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 portions.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a sizeable jug. Include 130g water, mix thoroughly, then put it in the refrigerator. It will now keep for up to three weeks.
When ready to drink, pour about 90ml of the Patiala peg mixture into a short glass packed with ice (preferably one large cube). Enjoy immediately. If you're feeling traditional, you could use the four-finger measure for authenticity.
