Cocktail for This Week: The Patiala Peg Cocktail – Recipe
Folklore has it that back in 1920, the Maharaja of Patiala, was set that his team would succeed over a visiting English team. For a competitive edge, he organized a splendid party on the eve of the match, where he served his guests the legendary Patiala pegs. These were famously generous four-finger whisky servings, historically measured from little finger to forefinger. Predictably, the English players overindulged, leaving them extremely hungover and, inevitably, defeated the next day. In this way, the story of the Patiala peg was born.
This take on a variation of Old Fashioned cocktail takes its cue from that original drink. At the restaurant, we present it from a custom-made large-format bottle, but we've adapted the formula to make it easier for a domestic environment.
Patiala Peg
Produces 1 litre, serving 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Put all the ingredients in a large bottle. Include 130g water, agitate until fully incorporated, then place it in the fridge. It can be stored for about a few weeks.
For serving, measure out about 90ml of the Patiala peg mixture into a old fashioned glass containing ice (preferably one large cube). Drink promptly. For a traditional touch, you could pour it using your fingers for authenticity.
