Drink This Week: The Patiala Peg Cocktail – How to Make It
Legend has it that back in 1920, Bhupinder Singh, was adamant that his team would win over a touring English squad. For a competitive edge, he threw a grand party the night before the match, where he presented his guests the notorious Patiala pegs. These are incredibly large four-finger measure whisky servings, customarily gauged from pinky to index finger. Unsurprisingly, the English players drank too much, resulting in them being very the worse for wear and, consequently, defeated the next day. Thus, the story of the Patiala peg originated.
This inspired spin on the Old Fashioned cocktail is inspired by Singh's drink. In our establishment, we present it from a specially crafted large-format bottle, but we've adapted the instructions to make it more suitable for a household environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a large bottle. Include 130g water, stir thoroughly, then put it in the fridge. It will now keep for as long as three weeks.
When ready to drink, pour approximately 90ml of the prepared cocktail into a old fashioned glass filled with ice (ideally one big block). Enjoy straight away. If you're feeling traditional, you could use the four-finger measure for authenticity.
