Drink This Week: The Patiala Peg โ€“ Recipe

Tale claims that in 1920, the Maharaja of Patiala, was determined that his team would triumph over a visiting English team. For a competitive edge, he hosted a splendid party on the eve of the match, at which he presented his guests the famous Patiala pegs. These were incredibly large four-finger measure whisky servings, customarily poured from little finger to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defeated the day after. Thus, the myth of the Patiala peg was born.

This Punjabi variation of old fashioned draws inspiration from the Maharaja's concoction. Here, we offer it from a custom-made large-format bottle, but we've modified the instructions to make it easier for a household environment.

Patiala Peg

Yields 1 litre, serving 10-12 drinks.

What's Required

  • 725g Scotch whisky blend
  • 130g simple syrup
  • 6g Angostura aromatic bitters (about 1โ…“ tsp)
  • 1g orange-flavoured bitters (about โ…• tsp)
  • A pinch of salt
  • 2g xanthan gum

Preparation

Put everything in a large bottle. Include 130g water, mix until fully incorporated, then transfer it in the refrigerator. It can be stored for up to a few weeks.

For serving, dispense approximately 90ml of the infused whisky into a rocks glass filled with ice (traditionally one large cube). Serve promptly. To honour tradition, you could pour it using your fingers instead.

Christy Woods
Christy Woods

A passionate historian and travel writer specializing in Italian cultural heritage and ancient Roman history.