Drink This Week: The Patiala Peg – How to Make It
Folklore claims that back in 1920, the Maharaja of Patiala, was set that his team would succeed over a visiting English team. For a competitive edge, he threw a splendid party the night before the match, at which he served his guests the legendary Patiala pegs. These were famously substantial four-finger measure whisky pours, historically poured from pinky to index finger. Unsurprisingly, the English players partook excessively, leaving them very hungover and, inevitably, defeated the next day. And so, the story of the Patiala peg originated.
This inspired spin on the old fashioned takes its cue from that original drink. At the restaurant, we offer it from a custom-made large-format bottle, but we've adjusted the formula to make it easier for a home setting.
Patiala Peg
Makes 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Place everything in a sizeable jug. Pour in 130g water, stir until fully incorporated, then transfer it in the refrigerator. It can be stored for up to 21 days.
To serve, pour about 90ml of the infused whisky into a short glass containing ice (traditionally one large cube). Drink immediately. To honour tradition, you could use the four-finger measure instead.
