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

Folklore claims that in 1920, the Maharaja of Patiala, was determined that his team would win over a touring English side. To secure an advantage, he hosted a splendid party the night before the match, at which he offered his guests the famous Patiala pegs. These are incredibly large four-finger measure whisky servings, customarily poured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, vanquished the day after. Thus, the story of the Patiala peg came to be.

This inspired spin on the Old Fashioned cocktail is inspired by the Maharaja's concoction. Here, we offer it from a bespoke large-format bottle, but we've adjusted the formula to make it easier for a home kitchen.

Patiala Peg

Yields 1 litre, enough for 10-12 people.

Ingredients

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

Instructions

Put all the ingredients in a big container. Pour in 130g water, stir until fully incorporated, then place it in the refrigerator. It will now keep for up to 21 days.

When ready to drink, dispense approximately 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (ideally one big block). Enjoy straight away. To honour tradition, you could pour it using your fingers for authenticity.