Drink of the Week: The Patiala Peg – How to Make It

Tale claims that in 1920, the Maharaja of Patiala, was adamant that his cricket team would triumph over a touring English side. For a competitive edge, he organized a splendid party the night before the match, at which he offered his guests the legendary Patiala pegs. These were notoriously substantial four-finger measure whisky pours, historically gauged from little finger to forefinger. Unsurprisingly, the English players partook excessively, leaving them extremely hungover and, inevitably, defeated the next day. In this way, the legend of the Patiala peg came to be.

This Punjabi kind-of old fashioned is inspired by Singh's concoction. In our establishment, we offer it from a bespoke large-format bottle, but we've modified the instructions to make it easier for a household environment.

Patiala Peg

Makes 1 litre, to serve 10-12 people.

What's Required

725g blended scotch whisky
130g simple syrup
6g Angostura aromatic bitters (approximately 1⅓ tsp)
1g orange bitters (about ⅕ tsp)
A small pinch of salt
2g xanthan gum powder

Preparation

Put all the ingredients in a sizeable jug. Pour in 130g water, stir to combine, then put it in the fridge. It will now keep for as long as three weeks.

When ready to drink, measure out roughly 90ml of the prepared cocktail into a old fashioned glass packed with ice (traditionally one large cube). Serve promptly. To honour tradition, you could use the four-finger measure for authenticity.

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Drink of the Week: The Patiala Peg – How to Make It

Patiala Peg

What's Required

Preparation

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