Drink for This Week: The Patiala Peg – Recipe
Folklore claims that during 1920, Bhupinder Singh, was adamant that his cricket team would win over a touring English squad. To gain the upper hand, he threw a splendid party the night before the match, where he offered his guests the notorious Patiala pegs. These are notoriously substantial four-finger measure whisky pours, historically poured from pinky to index finger. Unsurprisingly, the English players partook excessively, resulting in them being extremely the worse for wear and, inevitably, vanquished the following day. In this way, the legend of the Patiala peg was born.
This take on a spin on the Old Fashioned cocktail is inspired by that original beverage. Here, we present it from a bespoke large-format bottle, but we've adjusted the formula to make it more suitable for a domestic environment.
Patiala Peg
Produces 1 litre, enough for 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put everything in a sizeable jug. Add 130g water, agitate to combine, then place it in the refrigerator. It will now keep for up to three weeks.
To serve, pour about 90ml of the prepared cocktail into a short glass containing ice (ideally one large cube). Enjoy promptly. For a traditional touch, you could pour it using your fingers for authenticity.
