Drink of the Week: The Patiala Peg – How to Make It
Legend 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 threw a grand party on the eve of the match, at which he presented his guests the famous Patiala pegs. These are famously substantial four-finger whisky servings, customarily measured from pinky to forefinger. As expected, the English players overindulged, leaving them very the worse for wear and, inevitably, defeated the day after. And so, the story of the Patiala peg was born.
This inspired kind-of old fashioned draws inspiration from Singh's drink. At the restaurant, we present it from a bespoke five-litre bottle, but we've adapted the instructions to make it easier for a domestic kitchen.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Put all the ingredients in a big container. Add 130g water, agitate until fully incorporated, then place it in the fridge. You can store it for about 21 days.
To serve, measure out approximately 90ml of the Patiala peg mixture into a short glass packed with ice (traditionally one big block). Drink immediately. For a traditional touch, you could use the four-finger measure as they did.
