Cocktail of the Week: The Patiala Peg – How to Make It
Tale claims that in 1920, Bhupinder Singh, was determined that his team would triumph over a touring English squad. To gain the upper hand, he organized a grand party on the eve of the match, at which he served his guests the famous Patiala pegs. These are notoriously generous four-finger whisky servings, traditionally poured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them terribly hungover and, consequently, beaten the next day. Thus, the story of the Patiala peg originated.
This inspired spin on the old fashioned takes its cue from Singh's concoction. At the restaurant, we serve it from a bespoke large-format bottle, but we've adapted the instructions to make it easier for a domestic setting.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 portions.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Combine everything in a sizeable jug. Add 130g water, stir thoroughly, then place it in the refrigerator. It can be stored for about 21 days.
To serve, dispense approximately 90ml of the infused whisky into a old fashioned glass containing ice (ideally one big block). Enjoy immediately. To honour tradition, you could pour it using your fingers for authenticity.
