Cocktail for This Week: The Patiala Peg Cocktail – Recipe
Folklore claims that in 1920, the Maharaja of Patiala, was determined that his team would triumph over a visiting English side. For a competitive edge, he organized a grand party the night before the match, where he presented his guests the legendary Patiala pegs. These were famously large four-finger whisky pours, traditionally gauged from little finger to index finger. As expected, the English players drank too much, resulting in them being extremely hungover and, consequently, defeated the day after. Thus, the legend of the Patiala peg originated.
This Punjabi variation of old fashioned takes its cue from that original concoction. At the restaurant, we offer it from a specially crafted large-format bottle, but we've modified the formula to make it better suited for a domestic environment.
Patiala Peg
Produces 1 litre, serving 10-12 people.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Preparation
Combine all the ingredients in a sizeable jug. Pour in 130g water, stir thoroughly, then put it in the refrigerator. It will now keep for up to a few weeks.
When ready to drink, pour about 90ml of the Patiala peg mixture into a short glass filled with ice (preferably one large cube). Enjoy immediately. For a traditional touch, you could pour it using your fingers for authenticity.
