Cocktail This Week: The Patiala Peg Cocktail – Recipe
Folklore has it that back in 1920, the Maharaja of Patiala, was adamant that his team would win over a visiting English squad. For a competitive edge, he organized a lavish party the night before the match, at which he served his guests the famous Patiala pegs. These were incredibly generous four-finger whisky pours, historically gauged from pinky to index finger. Predictably, the English players overindulged, leaving them very hungover and, inevitably, beaten the day after. And so, the story of the Patiala peg was born.
This Punjabi spin on the Old Fashioned cocktail takes its cue from the Maharaja's drink. Here, we present it from a bespoke five-litre bottle, but we've modified the recipe to make it more suitable for a household setting.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Combine everything in a big container. Add 130g water, agitate thoroughly, then transfer it in the fridge. It will now keep for as long as a few weeks.
When ready to drink, pour approximately 90ml of the Patiala peg mixture into a rocks glass packed with ice (preferably one large cube). Drink promptly. For a traditional touch, you could pour it using your fingers for authenticity.
