Drink This Week: The Patiala Peg – How to Make It
Legend has it that back in 1920, the Maharaja of Patiala, was set that his team would win over a touring English squad. For a competitive edge, he organized a splendid party the night before the match, where he presented his guests the famous Patiala pegs. These are incredibly large four-finger measure whisky servings, historically poured from pinky to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being extremely hungover and, consequently, beaten the next day. Thus, the myth of the Patiala peg originated.
This Punjabi spin on the Old Fashioned cocktail draws inspiration from the Maharaja's concoction. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the recipe to make it easier for a domestic environment.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 people.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Place everything in a big container. Pour in 130g water, stir thoroughly, then put it in the refrigerator. You can store it for up to three weeks.
For serving, pour approximately 90ml of the prepared cocktail into a rocks glass containing ice (ideally one large cube). Enjoy straight away. If you're feeling traditional, you could pour it using your fingers as they did.
