Drink of the Week: The Patiala Peg – How to Make It
Tale suggests that back in 1920, Bhupinder Singh, was set that his team would triumph over a touring English team. To secure an advantage, he hosted a grand party the night before the match, at which he served his guests the legendary Patiala pegs. These are famously substantial four-finger measure whisky servings, customarily poured from pinky to index finger. Predictably, the English players overindulged, leaving them terribly hungover and, consequently, defeated the day after. And so, the myth of the Patiala peg originated.
This Punjabi variation of Old Fashioned cocktail takes its cue from that original beverage. At the restaurant, we serve it from a specially crafted five-litre bottle, but we've adapted the recipe to make it easier for a domestic environment.
Patiala Peg
Yields 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Put everything in a big container. Add 130g water, stir thoroughly, then place it in the refrigerator. It can be stored for as long as 21 days.
To serve, dispense roughly 90ml of the prepared cocktail into a short glass filled with ice (preferably one big block). Drink promptly. For a traditional touch, you could pour it using your fingers as they did.
