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Drink This Week: The Patiala Peg – How to Make It
Folklore claims that during 1920, the Maharaja of Patiala, was set that his cricket team would triumph over a visiting English side. To secure an advantage, he organized a grand party the night before the match, at which he presented his guests the notorious Patiala pegs. These are notoriously substantial four-finger measure whisky pours, customarily poured from pinky to forefinger. As expected, the English players overindulged, resulting in them being very the worse for wear and, inevitably, vanquished the next day. In this way, the myth of the Patiala peg originated.
This Punjabi spin on the Old Fashioned cocktail draws inspiration from that original concoction. In our establishment, we offer it from a custom-made five-litre bottle, but we've modified the instructions to make it easier for a domestic setting.
Patiala Peg
Yields 1 litre, to serve 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Combine all the ingredients in a large bottle. Include 130g water, agitate thoroughly, then transfer it in the fridge. You can store it for up to three weeks.
For serving, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass containing ice (ideally one big block). Enjoy immediately. If you're feeling traditional, you could measure it in by hand as they did.
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