Cocktail of the Week: The Patiala Peg Cocktail – Recipe
Folklore suggests that during 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a touring English team. For a competitive edge, he organized a splendid party the night before the match, at which he offered his guests the notorious Patiala pegs. These were notoriously generous four-finger whisky pours, customarily gauged from pinky to index finger. Unsurprisingly, the English players drank too much, leaving them very hungover and, consequently, defeated the following day. Thus, the legend of the Patiala peg was born.
This inspired kind-of old fashioned is inspired by Singh's beverage. Here, we serve it from a bespoke large-format bottle, but we've modified the recipe to make it easier for a household environment.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Put all the ingredients in a large bottle. Include 130g water, mix thoroughly, then put it in the fridge. It will now keep for as long as 21 days.
When ready to drink, measure out approximately 90ml of the infused whisky into a short glass containing ice (ideally one large cube). Enjoy straight away. For a traditional touch, you could measure it in by hand as they did.
