Cocktail This Week: The Patiala Peg Cocktail – How to Make It
Folklore suggests that in 1920, the Maharaja of Patiala, was determined that his team would triumph over a touring English side. To secure an advantage, he threw a lavish party the night before the match, at which he offered his guests the famous Patiala pegs. These were incredibly substantial four-finger measure whisky pours, traditionally poured from little finger to index finger. Unsurprisingly, the English players overindulged, resulting in them being very hungover and, consequently, defeated the following day. Thus, the legend of the Patiala peg was born.
This take on a variation of old fashioned is inspired by the Maharaja's drink. Here, we present it from a custom-made large-format bottle, but we've adapted the recipe to make it better suited for a household kitchen.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Put all the ingredients in a sizeable jug. Add 130g water, mix thoroughly, then place it in the fridge. It will now keep for as long as three weeks.
When ready to drink, dispense approximately 90ml of the prepared cocktail into a short glass packed with ice (ideally one large cube). Serve immediately. For a traditional touch, you could measure it in by hand for authenticity.
