Cocktail of the Week: The Patiala Peg – Recipe
Tale claims that during 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a touring English squad. To secure an advantage, he organized a splendid party the night before the match, at which he offered his guests the legendary Patiala pegs. These are incredibly substantial four-finger whisky servings, traditionally gauged from pinky to index finger. Unsurprisingly, the English players partook excessively, leaving them very the worse for wear and, inevitably, defeated the day after. Thus, the myth of the Patiala peg originated.
This Punjabi variation of Old Fashioned cocktail draws inspiration from Singh's drink. In our establishment, we present it from a specially crafted large-format bottle, but we've adapted the instructions to make it easier for a home setting.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (about 1â…“ tsp)
- 1g orange bitters (about â…• tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a big container. Include 130g water, mix to combine, then transfer it in the fridge. It can be stored for about a few weeks.
When ready to drink, pour approximately 90ml of the Patiala peg mixture into a rocks glass filled with ice (ideally one large cube). Serve promptly. For a traditional touch, you could measure it in by hand instead.
