Drink This Week: The Patiala Peg – Recipe

Tale claims that back in 1920, the Maharaja of Patiala, was determined that his team would win over a touring English squad. To gain the upper hand, he hosted a splendid party the night before the match, at which he presented his guests the famous Patiala pegs. These were famously substantial four-finger measure whisky pours, traditionally poured from pinky to index finger. Unsurprisingly, the English players overindulged, resulting in them being very the worse for wear and, consequently, vanquished the next day. And so, the myth of the Patiala peg originated.

This take on a kind-of Old Fashioned cocktail is inspired by that original beverage. At the restaurant, we serve it from a specially crafted large-format bottle, but we've adapted the formula to make it more suitable for a home environment.

Patiala Peg

Yields 1 litre, serving 10-12 drinks.

Ingredients

725g Scotch whisky blend
130g simple syrup
6g Angostura aromatic bitters (approximately 1⅓ tsp)
1g orange-flavoured bitters (approximately ⅕ tsp)
A pinch of salt
2g xanthan gum powder

Instructions

Combine everything in a big container. Pour in 130g water, mix thoroughly, then place it in the fridge. It can be stored for up to 21 days.

For serving, measure out approximately 90ml of the prepared cocktail into a old fashioned glass containing ice (traditionally one big block). Serve immediately. If you're feeling traditional, you could pour it using your fingers for authenticity.

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Drink This Week: The Patiala Peg – Recipe

Patiala Peg

Ingredients

Instructions

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