Drink This Week: The Patiala Peg Cocktail – How to Make It
Tale claims that back in 1920, Bhupinder Singh, was determined that his cricket team would triumph over a visiting English squad. To secure an advantage, he threw a grand party the night before the match, where he presented his guests the legendary Patiala pegs. These were notoriously large four-finger measure whisky pours, customarily measured from pinky to forefinger. Unsurprisingly, the English players partook excessively, leaving them terribly hungover and, consequently, defeated the following day. And so, the myth of the Patiala peg originated.
This take on a kind-of Old Fashioned cocktail draws inspiration from Singh's concoction. In our establishment, we present it from a custom-made large-format bottle, but we've modified the formula to make it easier for a domestic environment.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Combine everything in a big container. Include 130g water, mix until fully incorporated, then transfer it in the fridge. It can be stored for about 21 days.
For serving, pour roughly 90ml of the infused whisky into a old fashioned glass packed with ice (preferably one big block). Enjoy immediately. To honour tradition, you could measure it in by hand instead.
