Drink for This Week: The Patiala Peg Cocktail – How to Make It
Legend has it that back in 1920, Bhupinder Singh, was adamant that his cricket team would triumph over a touring English team. For a competitive edge, he organized a splendid party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These were famously generous four-finger whisky servings, traditionally poured from pinky to index finger. Predictably, the English players overindulged, leaving them terribly hungover and, consequently, beaten the next day. In this way, the myth of the Patiala peg originated.
This take on a spin on the Old Fashioned cocktail is inspired by Singh's concoction. At the restaurant, we present it from a bespoke large-format bottle, but we've adapted the recipe to make it easier for a household environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 people.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Preparation
Combine everything in a sizeable jug. Include 130g water, mix to combine, then place it in the fridge. It will now keep for about 21 days.
When ready to drink, measure out approximately 90ml of the infused whisky into a old fashioned glass containing ice (traditionally one big block). Drink straight away. To honour tradition, you could use the four-finger measure for authenticity.
