Cocktail of the Week: The Patiala Peg Cocktail β How to Make It
Legend claims that in 1920, the Maharaja of Patiala, was determined that his team would win over a touring English side. For a competitive edge, he hosted a grand party on the eve of the match, where he presented his guests the notorious Patiala pegs. These were famously generous four-finger measure whisky servings, traditionally measured from little finger to index finger. As expected, the English players partook excessively, resulting in them being extremely the worse for wear and, inevitably, defeated the day after. Thus, the myth of the Patiala peg was born.
This take on a variation of old fashioned takes its cue from the Maharaja's beverage. At the restaurant, we offer it from a bespoke large-format bottle, but we've adjusted the recipe to make it easier for a domestic setting.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura bitters (approximately 1β tsp)
- 1g orange-flavoured bitters (approximately β tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Put everything in a large bottle. Pour in 130g water, stir to combine, then put it in the fridge. It can be stored for about three weeks.
To serve, measure out approximately 90ml of the Patiala peg mixture into a short glass packed with ice (preferably one large cube). Serve straight away. For a traditional touch, you could use the four-finger measure for authenticity.
