Cocktail for This Week: The Patiala Peg – How to Make It
Folklore claims that back in 1920, the Maharaja of Patiala, was set that his cricket team would succeed over a visiting English team. For a competitive edge, he organized a splendid party the night before the match, where he offered his guests the legendary Patiala pegs. These were incredibly substantial four-finger measure whisky servings, historically gauged from little finger to index finger. As expected, the English players overindulged, resulting in them being very the worse for wear and, inevitably, defeated the day after. And so, the legend of the Patiala peg originated.
This inspired kind-of Old Fashioned cocktail is inspired by Singh's beverage. In our establishment, we offer it from a custom-made five-litre bottle, but we've adapted the recipe to make it easier for a home kitchen.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Combine everything in a sizeable jug. Pour in 130g water, agitate thoroughly, then transfer it in the refrigerator. It can be stored for as long as three weeks.
For serving, dispense about 90ml of the prepared cocktail into a old fashioned glass packed with ice (preferably one large cube). Enjoy promptly. To honour tradition, you could pour it using your fingers instead.
