Cocktail of the Week: The Patiala Peg – How to Make It
Folklore has it that in 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English team. To secure an advantage, he hosted a splendid party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These were notoriously substantial four-finger measure whisky servings, historically poured from pinky to forefinger. Unsurprisingly, the English players drank too much, resulting in them being very hungover and, consequently, defeated the day after. In this way, the legend of the Patiala peg was born.
This inspired spin on the Old Fashioned cocktail is inspired by Singh's drink. At the restaurant, we offer it from a custom-made large-format bottle, but we've adapted the recipe to make it easier for a domestic kitchen.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 people.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Place everything in a large bottle. Add 130g water, mix to combine, then transfer it in the fridge. It will now keep for as long as 21 days.
When ready to drink, pour about 90ml of the Patiala peg mixture into a rocks glass filled with ice (traditionally one big block). Drink immediately. If you're feeling traditional, you could use the four-finger measure as they did.
