Cocktail of the Week: The Patiala Peg – How to Make It
Folklore suggests that back in 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a touring English side. To gain the upper hand, he hosted a lavish party on the eve of the match, at which he served his guests the famous Patiala pegs. These were famously generous four-finger measure whisky servings, traditionally measured from little finger to forefinger. Unsurprisingly, the English players overindulged, resulting in them being extremely the worse for wear and, consequently, beaten the day after. And so, the legend of the Patiala peg originated.
This Punjabi variation of old fashioned takes its cue from that original concoction. In our establishment, we serve it from a bespoke large-format bottle, but we've adapted the recipe to make it easier for a household kitchen.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 people.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Combine everything in a big container. Include 130g water, mix until fully incorporated, then transfer it in the fridge. It can be stored for about a few weeks.
When ready to drink, pour approximately 90ml of the prepared cocktail into a old fashioned glass containing ice (ideally one large cube). Drink promptly. If you're feeling traditional, you could pour it using your fingers instead.
