Drink for This Week: The Patiala Peg Cocktail – How to Make It
Folklore has it that in 1920, Bhupinder Singh, was adamant that his cricket team would win over a touring English squad. To gain the upper hand, he threw a grand party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These are notoriously large four-finger measure whisky servings, traditionally poured from pinky to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, beaten the following day. Thus, the legend of the Patiala peg originated.
This inspired spin on the Old Fashioned cocktail draws inspiration from Singh's beverage. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the instructions to make it easier for a home setting.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 people.
You Will Need
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a big container. Add 130g water, mix to combine, then transfer it in the refrigerator. You can store it for about three weeks.
When ready to drink, dispense about 90ml of the prepared cocktail into a old fashioned glass filled with ice (preferably one large cube). Drink promptly. For a traditional touch, you could measure it in by hand instead.
