Patiala Peg Recipe

Chill glass

Place a rocks glass in the freezer for several minutes or fill it with ice water while you prepare the drink to ensure the glass is well chilled.

Prepare ice

If using a large ice cube, ensure it is clear and frozen solid. Remove ice water from the chilled glass and add the large ice cube (or fill with several chilled ice cubes).

Mix

In a mixing glass or small pitcher, add the gum syrup and the saffron bitters. Pour in the Johnnie Walker Black Label. Stir gently but thoroughly with a bar spoon for about 20–30 seconds (or ~15–20 rotations) to chill and slightly dilute the whisky so the gum syrup integrates and the bitters open up.

Taste and adjust

Taste a small sip (or a few drops on a spoon). If the drink feels too concentrated, add up to 0.25 oz water and stir once more. Adjust gum syrup by ±0.25 oz if you prefer sweeter or leaner.

Strain and serve

Strain the stirred mixture into the chilled rocks glass over the large ice cube. Ensure a clean pour if serving tableside.

Garnish and finish

Express the orange peel over the drink by holding it skin-side down over the glass and giving it a firm squeeze to release oils, then rub the rim briefly and drop it in as garnish. If using, briefly warm the saffron threads between your fingers or hold them over a flame to release aroma (do not char) and rest them atop the ice as a delicate aromatic flourish.

Tableside pour note

When pouring tableside, present the bottle to the guest, pour slowly to emphasize the 'Patiala peg' style (a generous measure). Offer a short explanation: this is a bold single-serving pour, balanced with gum syrup and saffron bitters to accent the whisky's smoke and honey notes.

If you include the smoked saffron aroma, gently heat a few saffron threads in a metal spoon over a small flame just until aromatic (do not burn). Capture the smoke under a glass or dome over the finished cocktail for a few seconds and lift tableside for a theatrical reveal.