Drink for This Week: The Patiala Peg Cocktail – Recipe
Legend claims that during 1920, Bhupinder Singh, was adamant that his team would win over a visiting English side. For a competitive edge, he threw a lavish party on the eve of the match, at which he offered his guests the famous Patiala pegs. These are notoriously large four-finger whisky pours, customarily measured from pinky to forefinger. Predictably, the English players partook excessively, resulting in them being terribly hungover and, inevitably, beaten the following day. Thus, the story of the Patiala peg originated.
This take on a kind-of Old Fashioned cocktail draws inspiration from that original concoction. In our establishment, we present it from a specially crafted five-litre bottle, but we've modified the formula to make it easier for a home kitchen.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a sizeable jug. Pour in 130g water, mix to combine, then place it in the refrigerator. It will now keep for about 21 days.
When ready to drink, pour about 90ml of the infused whisky into a old fashioned glass containing ice (preferably one big block). Enjoy promptly. If you're feeling traditional, you could pour it using your fingers for authenticity.
