Cocktail This Week: The Patiala Peg Cocktail – Recipe

Folklore suggests that in 1920, Bhupinder Singh, was set that his team would triumph over a touring English team. To gain the upper hand, he organized a splendid party the night before the match, at which he presented his guests the notorious Patiala pegs. These were famously substantial four-finger measure whisky servings, customarily poured from little finger to index finger. Unsurprisingly, the English players partook excessively, resulting in them being very hungover and, consequently, vanquished the next day. And so, the story of the Patiala peg originated.

This inspired variation of old fashioned takes its cue from the Maharaja's concoction. At the restaurant, we offer it from a bespoke large-format bottle, but we've modified the instructions to make it better suited for a home setting.

Patiala Peg

Makes 1 litre, to serve 10-12 drinks.

What's Required

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

Instructions

Combine all the ingredients in a sizeable jug. Include 130g water, agitate to combine, then transfer it in the fridge. It will now keep for up to 21 days.

For serving, measure out about 90ml of the prepared cocktail into a rocks glass filled with ice (ideally one big block). Enjoy promptly. For a traditional touch, you could pour it using your fingers for authenticity.