Drink for This Week: The Patiala Peg – How to Make It
Folklore claims that during 1920, the Maharaja of Patiala, was determined that his team would triumph over a touring English squad. For a competitive edge, he organized a grand party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These were notoriously substantial four-finger whisky servings, traditionally gauged from pinky to forefinger. Predictably, the English players drank too much, leaving them terribly the worse for wear and, inevitably, vanquished the following day. In this way, the myth of the Patiala peg was born.
This take on a spin on the Old Fashioned cocktail is inspired by that original drink. In our establishment, we serve it from a specially crafted five-litre bottle, but we've modified the instructions to make it more suitable for a domestic setting.
Patiala Peg
Makes 1 litre, serving 10-12 drinks.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Place everything in a sizeable jug. Pour in 130g water, mix thoroughly, then place it in the fridge. It will now keep for about a few weeks.
To serve, pour roughly 90ml of the Patiala peg mixture into a short glass packed with ice (preferably one big block). Serve straight away. For a traditional touch, you could use the four-finger measure instead.
