Cocktail of the Week: The Patiala Peg – How to Make It
Legend has it that in 1920, the Maharaja of Patiala, was determined that his cricket team would win over a visiting English team. For a competitive edge, he threw a lavish party the night before the match, where he presented his guests the famous Patiala pegs. These were famously substantial four-finger whisky servings, customarily poured from pinky to index finger. Predictably, the English players overindulged, leaving them extremely the worse for wear and, inevitably, beaten the following day. And so, the legend of the Patiala peg was born.
This inspired kind-of Old Fashioned cocktail is inspired by the Maharaja's concoction. At the restaurant, we present it from a custom-made five-litre bottle, but we've adapted the instructions to make it easier for a home kitchen.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 portions.
Ingredients
- 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 powder
Preparation
Place all the ingredients in a big container. Pour in 130g water, stir until fully incorporated, then place it in the refrigerator. You can store it for as long as a few weeks.
When ready to drink, pour about 90ml of the prepared cocktail into a old fashioned glass packed with ice (ideally one large cube). Drink promptly. If you're feeling traditional, you could pour it using your fingers as they did.
