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

Folklore claims that during 1920, the Maharaja of Patiala, was set that his team would triumph over a visiting English side. To gain the upper hand, he hosted a grand party on the eve of the match, where he offered his guests the famous Patiala pegs. These were notoriously generous four-finger whisky servings, customarily gauged from pinky to index finger. Unsurprisingly, the English players drank too much, leaving them terribly the worse for wear and, inevitably, vanquished the following day. Thus, the myth of the Patiala peg came to be.

This inspired spin on the old fashioned is inspired by the Maharaja's concoction. At the restaurant, we present it from a specially crafted large-format bottle, but we've adapted the formula to make it easier for a domestic kitchen.

The Patiala Peg Recipe

Makes 1 litre, enough for 10-12 people.

Ingredients

• 725g blended Scotch
• 130g sugar syrup (1:1)
• 6g Angostura bitters (approximately 1⅓ tsp)
• 1g orange-flavoured bitters (approximately ⅕ tsp)
• A dash of salt
• 2g xanthan gum

Preparation

Put all the ingredients in a sizeable jug. Pour in 130g water, agitate until fully incorporated, then put it in the refrigerator. It will now keep for up to three weeks.

When ready to drink, dispense approximately 90ml of the infused whisky into a old fashioned glass containing ice (preferably one large cube). Enjoy immediately. If you're feeling traditional, you could measure it in by hand for authenticity.