Cocktail This Week: The Patiala Peg Cocktail – How to Make It

Tale suggests that in 1920, the Maharaja of Patiala, was adamant that his team would triumph over a visiting English side. To secure an advantage, he threw a lavish party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These were notoriously substantial four-finger whisky pours, customarily measured from pinky to index finger. As expected, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, vanquished the following day. Thus, the myth of the Patiala peg originated.

This inspired spin on the old fashioned takes its cue from the Maharaja's beverage. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it easier for a domestic kitchen.

The Patiala Peg Recipe

Produces 1 litre, to serve 10-12 people.

What's Required

• 725g blended scotch whisky
• 130g sugar syrup (1:1)
• 6g Angostura aromatic bitters (approximately 1⅓ tsp)
• 1g orange-flavoured bitters (about ⅕ tsp)
• A pinch of salt
• 2g xanthan gum powder

Instructions

Place all the ingredients in a big container. Add 130g water, mix thoroughly, then transfer it in the fridge. It can be stored for about a few weeks.

For serving, measure out about 90ml of the infused whisky into a rocks glass packed with ice (traditionally one big block). Serve promptly. To honour tradition, you could measure it in by hand instead.