Cocktail of the Week: The Patiala Peg Cocktail – How to Make It
Tale suggests that in 1920, Bhupinder Singh, was determined that his cricket team would succeed over a visiting English squad. For a competitive edge, he hosted a grand party the night before the match, where he served his guests the famous Patiala pegs. These are famously 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, inevitably, beaten the following day. In this way, the story of the Patiala peg originated.
This take on a spin on the old fashioned draws inspiration from Singh's concoction. In our establishment, we present it from a specially crafted five-litre bottle, but we've modified the instructions to make it easier for a home kitchen.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Method
Place everything in a big container. Pour in 130g water, mix until fully incorporated, then place it in the fridge. It will now keep for about a few weeks.
For serving, pour about 90ml of the Patiala peg mixture into a short glass filled with ice (preferably one large cube). Serve straight away. For a traditional touch, you could pour it using your fingers for authenticity.
