Cocktail This Week: The Patiala Peg – Recipe
Tale claims that back in 1920, Bhupinder Singh, was set that his team would win over a touring English team. To gain the upper hand, he organized a lavish party the night before the match, where he offered his guests the notorious Patiala pegs. These are famously large four-finger whisky pours, customarily measured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly hungover and, consequently, beaten the next day. And so, the legend of the Patiala peg came to be.
This inspired spin on the Old Fashioned cocktail draws inspiration from that original beverage. In our establishment, we present it from a custom-made five-litre bottle, but we've adjusted the instructions to make it easier for a home environment.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Put everything in a large bottle. Add 130g water, mix to combine, then transfer it in the refrigerator. It will now keep for up to three weeks.
When ready to drink, pour about 90ml of the prepared cocktail into a old fashioned glass containing ice (preferably one big block). Serve straight away. For a traditional touch, you could measure it in by hand as they did.
