Drink of the Week: The Patiala Peg – Recipe
Legend has it that in 1920, the Maharaja of Patiala, was set that his team would triumph over a visiting English side. To gain the upper hand, he threw a lavish party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These are notoriously large four-finger whisky servings, traditionally measured from little finger to forefinger. As expected, the English players drank too much, resulting in them being very the worse for wear and, inevitably, defeated the next day. Thus, the legend of the Patiala peg originated.
This inspired spin on the Old Fashioned cocktail is inspired by that original drink. In our establishment, we present it from a bespoke large-format bottle, but we've adapted the instructions to make it easier for a household environment.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 portions.
You Will Need
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Put everything in a big container. Add 130g water, stir thoroughly, then transfer it in the fridge. It will now keep for up to 21 days.
When ready to drink, pour approximately 90ml of the infused whisky into a rocks glass containing ice (traditionally one big block). Enjoy promptly. To honour tradition, you could measure it in by hand for authenticity.