Drink for This Week: The Patiala Peg – Recipe
Tale suggests that in 1920, Bhupinder Singh, was adamant that his team would triumph over a touring English squad. For a competitive edge, he hosted a splendid party on the eve of the match, at which he presented his guests the famous Patiala pegs. These were famously large four-finger measure whisky servings, historically poured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly the worse for wear and, consequently, defeated the following day. Thus, the myth of the Patiala peg originated.
This inspired variation of Old Fashioned cocktail takes its cue from Singh's drink. In our establishment, we offer it from a custom-made five-litre bottle, but we've adapted the instructions to make it better suited for a household kitchen.
Patiala Peg
Produces 1 litre, serving 10-12 people.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Instructions
Put all the ingredients in a large bottle. Add 130g water, mix thoroughly, then place it in the fridge. It will now keep for up to a few weeks.
When ready to drink, pour approximately 90ml of the Patiala peg mixture into a rocks glass filled with ice (ideally one big block). Serve promptly. For a traditional touch, you could pour it using your fingers for authenticity.
