Drink This Week: The Patiala Peg Cocktail – Recipe
Legend has it that during 1920, the Maharaja of Patiala, was determined that his cricket team would win over a touring English side. For a competitive edge, he hosted a splendid party on the eve of the match, where he offered his guests the notorious Patiala pegs. These are notoriously large four-finger whisky servings, historically poured from little finger to forefinger. As expected, the English players partook excessively, leaving them terribly hungover and, inevitably, vanquished the next day. And so, the story of the Patiala peg originated.
This inspired spin on the old fashioned takes its cue from the Maharaja's beverage. Here, we offer it from a custom-made five-litre bottle, but we've adjusted the formula to make it easier for a domestic setting.
Patiala Peg
Yields 1 litre, serving 10-12 people.
You Will Need
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a big container. Include 130g water, stir to combine, then transfer it in the fridge. It will now keep for about three weeks.
For serving, dispense approximately 90ml of the Patiala peg mixture into a rocks glass filled with ice (preferably one large cube). Enjoy straight away. If you're feeling traditional, you could use the four-finger measure for authenticity.
