Drink for This Week: The Patiala Peg Cocktail – How to Make It
Legend suggests that during 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English squad. To secure an advantage, he threw a lavish party the night before the match, at which he served his guests the legendary Patiala pegs. These were incredibly generous four-finger whisky servings, traditionally poured from pinky to index finger. Unsurprisingly, the English players drank too much, resulting in them being very the worse for wear and, consequently, vanquished the next day. In this way, the myth of the Patiala peg was born.
This take on a variation of Old Fashioned cocktail draws inspiration from Singh's concoction. Here, we present it from a specially crafted five-litre bottle, but we've adjusted the formula to make it more suitable for a household kitchen.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a big container. Add 130g water, agitate to combine, then transfer it in the fridge. It will now keep for as long as 21 days.
When ready to drink, measure out approximately 90ml of the prepared cocktail into a short glass packed with ice (preferably one large cube). Enjoy promptly. To honour tradition, you could pour it using your fingers for authenticity.
