Drink of the Week: The Patiala Peg Cocktail – Recipe
Tale suggests that in 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a touring English squad. For a competitive edge, he hosted a splendid party the night before the match, at which he served his guests the legendary Patiala pegs. These were famously large four-finger whisky servings, traditionally poured from pinky to index finger. Predictably, the English players partook excessively, leaving them extremely the worse for wear and, inevitably, defeated the day after. Thus, the legend of the Patiala peg came to be.
This inspired variation of Old Fashioned cocktail takes its cue from that original drink. In our establishment, we offer it from a specially crafted large-format bottle, but we've adapted the formula to make it better suited for a household environment.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 people.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Combine all the ingredients in a sizeable jug. Add 130g water, mix to combine, then transfer it in the refrigerator. It can be stored for up to three weeks.
For serving, measure out about 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (traditionally one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers as they did.
