Drink of the Week: The Patiala Peg – Recipe
Folklore suggests that in 1920, the Maharaja of Patiala, was determined that his team would win over a touring English squad. To gain the upper hand, he threw a splendid party on the eve of the match, at which he served his guests the notorious Patiala pegs. These are notoriously generous four-finger measure whisky servings, historically gauged from pinky to forefinger. Predictably, the English players partook excessively, leaving them extremely hungover and, inevitably, beaten the next day. In this way, the legend of the Patiala peg originated.
This Punjabi variation of old fashioned is inspired by that original concoction. Here, we offer it from a bespoke five-litre bottle, but we've adjusted the instructions to make it better suited for a domestic setting.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
You Will Need
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Place everything in a sizeable jug. Add 130g water, stir until fully incorporated, then put it in the refrigerator. It will now keep for about 21 days.
To serve, pour approximately 90ml of the infused whisky into a rocks glass containing ice (preferably one large cube). Enjoy immediately. For a traditional touch, you could use the four-finger measure as they did.
