Cocktail This Week: The Patiala Peg – Recipe

Folklore claims that in 1920, the Maharaja of Patiala, was adamant that his cricket team would win over a visiting English team. To secure an advantage, he organized a grand party the night before the match, where he offered his guests the notorious Patiala pegs. These were famously substantial four-finger whisky pours, historically measured from little finger to forefinger. As expected, the English players overindulged, leaving them very hungover and, inevitably, defeated the following day. In this way, the myth of the Patiala peg originated.

This inspired spin on the Old Fashioned cocktail is inspired by the Maharaja's beverage. In our establishment, we serve it from a custom-made five-litre bottle, but we've modified the formula to make it better suited for a home setting.

The Patiala Peg Recipe

Produces 1 litre, to serve 10-12 people.

What's Required

• 725g blended scotch whisky
• 130g simple syrup
• 6g Angostura aromatic bitters (about 1⅓ tsp)
• 1g orange-flavoured bitters (about ⅕ tsp)
• A small pinch of salt
• 2g xanthan gum powder

Preparation

Place all the ingredients in a big container. Add 130g water, agitate thoroughly, then transfer it in the refrigerator. It will now keep for up to a few weeks.

For serving, dispense roughly 90ml of the Patiala peg mixture into a short glass packed with ice (preferably one big block). Drink promptly. If you're feeling traditional, you could use the four-finger measure as they did.