Drink of the Week: The Patiala Peg – How to Make It
Folklore claims that back in 1920, the Maharaja of Patiala, was set that his team would win over a visiting English team. To gain the upper hand, he organized a lavish party on the eve of the match, where he presented his guests the famous Patiala pegs. These were notoriously substantial four-finger measure whisky servings, traditionally gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them terribly the worse for wear and, consequently, beaten the following day. And so, the legend of the Patiala peg was born.
This take on a variation of old fashioned takes its cue from the Maharaja's concoction. In our establishment, we present it from a bespoke large-format bottle, but we've adapted the formula to make it more suitable for a household setting.
Patiala Peg
Produces 1 litre, enough for 10-12 people.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1â…“ tsp)
- 1g orange bitters (about â…• tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Place all the ingredients in a sizeable jug. Pour in 130g water, agitate thoroughly, then put it in the fridge. It will now keep for about a few weeks.
To serve, measure out approximately 90ml of the infused whisky into a rocks glass packed with ice (preferably one big block). Enjoy promptly. If you're feeling traditional, you could use the four-finger measure instead.
