Cocktail of the Week: The Patiala Peg – Recipe
Legend suggests that in 1920, the Maharaja of Patiala, was set that his team would win over a touring English side. For a competitive edge, he hosted a splendid party the night before the match, where he offered his guests the famous Patiala pegs. These are incredibly substantial four-finger whisky pours, traditionally poured from little finger to forefinger. Unsurprisingly, the English players drank too much, resulting in them being very the worse for wear and, consequently, defeated the next day. Thus, the story of the Patiala peg was born.
This take on a variation of Old Fashioned cocktail draws inspiration from Singh's beverage. Here, we serve it from a specially crafted five-litre bottle, but we've adjusted the formula to make it easier for a domestic environment.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 drinks.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Place everything in a big container. Pour in 130g water, stir to combine, then transfer it in the fridge. It can be stored for about three weeks.
When ready to drink, pour approximately 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (preferably one big block). Enjoy straight away. To honour tradition, you could measure it in by hand instead.
