Cocktail This Week: The Patiala Peg Cocktail – Recipe
Folklore suggests that in 1920, the Maharaja of Patiala, was set that his team would triumph over a visiting English squad. For a competitive edge, he threw a lavish party the night before the match, at which he served his guests the notorious Patiala pegs. These were incredibly substantial four-finger whisky servings, historically poured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them terribly hungover and, inevitably, vanquished the following day. In this way, the myth of the Patiala peg was born.
This Punjabi kind-of Old Fashioned cocktail is inspired by the Maharaja's beverage. In our establishment, we offer it from a bespoke five-litre bottle, but we've modified the instructions to make it easier for a household kitchen.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 drinks.
You Will Need
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1â…“ tsp)
- 1g orange bitters (approximately â…• tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Place everything in a big container. Pour in 130g water, stir to combine, then place it in the refrigerator. You can store it for about a few weeks.
To serve, pour about 90ml of the infused whisky into a short glass filled with ice (ideally one large cube). Drink straight away. If you're feeling traditional, you could measure it in by hand for authenticity.
