Cocktail for This Week: The Patiala Peg – Recipe
Folklore suggests that in 1920, Bhupinder Singh, was determined that his team would win over a visiting English side. For a competitive edge, he hosted a grand party the night before the match, where he offered his guests the famous Patiala pegs. These were incredibly substantial four-finger whisky pours, traditionally measured from little finger to index finger. As expected, the English players partook excessively, leaving them extremely hungover and, consequently, vanquished the following day. And so, the legend of the Patiala peg originated.
This inspired spin on the old fashioned is inspired by that original concoction. In our establishment, we present it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it easier for a household environment.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Method
Put everything in a sizeable jug. Add 130g water, agitate thoroughly, then transfer it in the fridge. It will now keep for up to three weeks.
When ready to drink, pour approximately 90ml of the infused whisky into a short glass packed with ice (preferably one large cube). Drink immediately. To honour tradition, you could measure it in by hand as they did.
