Drink This Week: The Patiala Peg Cocktail – How to Make It
Legend suggests that back in 1920, Bhupinder Singh, was set that his cricket team would win over a visiting English squad. To secure an advantage, he organized a grand party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These were famously substantial four-finger measure whisky servings, historically measured from pinky to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, defeated the day after. In this way, the story of the Patiala peg was born.
This inspired kind-of Old Fashioned cocktail draws inspiration from the Maharaja's beverage. In our establishment, we offer it from a custom-made five-litre bottle, but we've adapted the instructions to make it easier for a domestic kitchen.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 people.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Combine all the ingredients in a big container. Pour in 130g water, stir thoroughly, then place it in the fridge. It can be stored for up to three weeks.
When ready to drink, measure out about 90ml of the Patiala peg mixture into a short glass filled with ice (ideally one big block). Enjoy promptly. If you're feeling traditional, you could use the four-finger measure instead.
