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Drink This Week: The Patiala Peg – How to Make It
Tale 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 organized a splendid party the night before the match, where he offered his guests the legendary Patiala pegs. These are famously large four-finger measure whisky pours, historically gauged from little finger to forefinger. Unsurprisingly, the English players drank too much, resulting in them being very hungover and, inevitably, vanquished the day after. In this way, the story of the Patiala peg came to be.
This take on a kind-of old fashioned takes its cue from the Maharaja's drink. Here, we present it from a specially crafted five-litre bottle, but we've adapted the instructions to make it easier for a home kitchen.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 people.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a big container. Pour in 130g water, agitate to combine, then put it in the fridge. It can be stored for about 21 days.
To serve, measure out about 90ml of the prepared cocktail into a rocks glass filled with ice (traditionally one big block). Serve immediately. If you're feeling traditional, you could measure it in by hand for authenticity.
Shane Waters
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