Cocktail of the Week: The Patiala Peg Cocktail – Recipe
Legend suggests that during 1920, the Maharaja of Patiala, was determined that his team would succeed over a touring English side. For a competitive edge, he hosted a lavish party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These are famously generous four-finger whisky servings, traditionally measured from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them terribly hungover and, inevitably, defeated the following day. And so, the legend of the Patiala peg came to be.
This take on a variation of old fashioned draws inspiration from the Maharaja's concoction. Here, we serve it from a bespoke five-litre bottle, but we've adapted the formula to make it more suitable for a household environment.
Patiala Peg
Makes 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a sizeable jug. Include 130g water, mix until fully incorporated, then put it in the refrigerator. It can be stored for up to 21 days.
To serve, pour approximately 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (preferably one large cube). Serve immediately. For a traditional touch, you could pour it using your fingers for authenticity.
