Drink of the Week: The Patiala Peg – Recipe
Folklore has it that in 1920, the Maharaja of Patiala, was determined that his team would win over a visiting English team. For a competitive edge, he threw a splendid party on the eve of the match, where he presented his guests the notorious Patiala pegs. These were famously large four-finger whisky servings, customarily gauged from little finger to forefinger. As expected, the English players overindulged, leaving them terribly the worse for wear and, consequently, defeated the following day. In this way, the story of the Patiala peg originated.
This inspired kind-of old fashioned is inspired by the Maharaja's drink. In our establishment, we serve it from a specially crafted five-litre bottle, but we've adapted the instructions to make it better suited for a household environment.
Patiala Peg
Yields 1 litre, to serve 10-12 people.
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 small pinch of salt
- 2g xanthan gum powder
Method
Place all the ingredients in a sizeable jug. Pour in 130g water, agitate to combine, then put it in the fridge. You can store it for up to three weeks.
When ready to drink, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass containing ice (traditionally one large cube). Enjoy immediately. For a traditional touch, you could measure it in by hand for authenticity.
