Drink of the Week: The Patiala Peg – Recipe
Tale has it that back in 1920, Bhupinder Singh, was determined that his cricket team would win over a visiting English side. To gain the upper hand, he threw a splendid party on the eve of the match, where he presented his guests the legendary Patiala pegs. These were incredibly substantial four-finger whisky servings, historically measured from pinky to forefinger. Predictably, the English players drank too much, leaving them extremely hungover and, inevitably, defeated the next day. And so, the myth of the Patiala peg originated.
This Punjabi kind-of Old Fashioned cocktail is inspired by the Maharaja's drink. Here, we offer it from a bespoke five-litre bottle, but we've adjusted the recipe to make it easier for a household kitchen.
Patiala Peg
Produces 1 litre, enough for 10-12 drinks.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Place everything in a sizeable jug. Add 130g water, agitate thoroughly, then place it in the fridge. It will now keep for up to 21 days.
For serving, pour about 90ml of the Patiala peg mixture into a short glass packed with ice (ideally one large cube). Drink promptly. To honour tradition, you could pour it using your fingers for authenticity.
