Cocktail This Week: The Patiala Peg Cocktail – Recipe
Tale claims that back in 1920, the Maharaja of Patiala, was set that his cricket team would win over a visiting English squad. For a competitive edge, he organized a lavish party on the eve of the match, where he served his guests the famous Patiala pegs. These were famously substantial four-finger whisky servings, historically measured from little finger to forefinger. As expected, the English players overindulged, leaving them terribly the worse for wear and, consequently, vanquished the day after. And so, the legend of the Patiala peg originated.
This inspired spin on the old fashioned draws inspiration from that original drink. In our establishment, we serve it from a specially crafted five-litre bottle, but we've adapted the formula to make it better suited for a home environment.
Patiala Peg
Produces 1 litre, serving 10-12 people.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Put everything in a big container. Add 130g water, stir until fully incorporated, then place it in the fridge. You can store it for about three weeks.
To serve, dispense about 90ml of the Patiala peg mixture into a short glass containing ice (preferably one big block). Serve immediately. If you're feeling traditional, you could use the four-finger measure for authenticity.
