Drink This Week: The Patiala Peg – Recipe

Tale has it that during 1920, Bhupinder Singh, was determined that his cricket team would win over a touring English squad. For a competitive edge, he organized a splendid party the night before the match, where he presented his guests the famous Patiala pegs. These are famously substantial four-finger measure whisky servings, historically measured from pinky to forefinger. Predictably, the English players overindulged, leaving them very hungover and, inevitably, vanquished the next day. Thus, the myth of the Patiala peg originated.

This take on a variation of old fashioned takes its cue from the Maharaja's concoction. At the restaurant, we serve it from a custom-made large-format bottle, but we've modified the formula to make it easier for a household setting.

Patiala Peg

Yields 1 litre, enough for 10-12 people.

You Will Need

• 725g Scotch whisky blend
• 130g simple 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, stir to combine, then transfer it in the fridge. It will now keep for up to a few weeks.

When ready to drink, dispense approximately 90ml of the infused whisky into a short glass containing ice (preferably one large cube). Enjoy promptly. For a traditional touch, you could measure it in by hand instead.