Drink This Week: The Patiala Peg – Recipe
Folklore claims that during 1920, the Maharaja of Patiala, was determined that his team would triumph over a touring English team. To gain the upper hand, he hosted a splendid party on the eve of the match, where he offered his guests the legendary Patiala pegs. These are notoriously generous four-finger measure whisky servings, traditionally gauged from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them extremely hungover and, consequently, defeated the next day. And so, the story of the Patiala peg was born.
This take on a kind-of old fashioned takes its cue from the Maharaja's concoction. At the restaurant, we offer it from a bespoke large-format bottle, but we've modified the instructions to make it easier for a domestic environment.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 portions.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Place everything in a sizeable jug. Pour in 130g water, stir until fully incorporated, then place it in the fridge. It will now keep for up to a few weeks.
For serving, dispense roughly 90ml of the infused whisky into a old fashioned glass packed with ice (traditionally one large cube). Enjoy promptly. To honour tradition, you could use the four-finger measure for authenticity.
