Drink for This Week: The Patiala Peg – How to Make It
Legend claims that in 1920, Bhupinder Singh, was determined that his team would succeed over a touring English team. To secure an advantage, he threw a lavish party the night before the match, where he offered his guests the notorious Patiala pegs. These are notoriously substantial four-finger whisky servings, traditionally measured from little finger to index finger. Predictably, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, defeated the following day. Thus, the legend of the Patiala peg originated.
This take on a spin on the Old Fashioned cocktail draws inspiration from the Maharaja's beverage. At the restaurant, we offer it from a specially crafted large-format bottle, but we've modified the recipe to make it more suitable for a home kitchen.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Place everything in a sizeable jug. Pour in 130g water, agitate to combine, then place it in the fridge. It can be stored for up to three weeks.
For serving, dispense about 90ml of the infused whisky into a rocks glass packed with ice (preferably one big block). Drink promptly. For a traditional touch, you could pour it using your fingers instead.
