Drink This Week: The Patiala Peg – How to Make It
Folklore has it that in 1920, the Maharaja of Patiala, was adamant that his cricket team would win over a visiting English squad. To gain the upper hand, he organized a lavish party the night before the match, at which he presented his guests the notorious Patiala pegs. These are famously substantial four-finger whisky servings, historically measured from little finger to forefinger. Predictably, the English players drank too much, leaving them very the worse for wear and, consequently, vanquished the next day. Thus, the myth of the Patiala peg originated.
This inspired spin on the old fashioned takes its cue from the Maharaja's beverage. At the restaurant, we present it from a specially crafted five-litre bottle, but we've adapted the recipe to make it easier for a domestic environment.
Patiala Peg
Produces 1 litre, to serve 10-12 people.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Put everything in a sizeable jug. Add 130g water, mix to combine, then put it in the fridge. It can be stored for as long as 21 days.
When ready to drink, pour approximately 90ml of the prepared cocktail into a rocks glass packed with ice (ideally one large cube). Serve immediately. If you're feeling traditional, you could measure it in by hand for authenticity.
