Drink of the Week: The Patiala Peg Cocktail – How to Make It
Tale suggests that back in 1920, Bhupinder Singh, was set that his team would triumph over a touring English squad. To secure an advantage, he threw a grand party the night before the match, at which he presented his guests the legendary Patiala pegs. These were famously substantial four-finger whisky servings, historically gauged from little finger to index finger. Predictably, the English players partook excessively, resulting in them being terribly hungover and, inevitably, beaten the following day. Thus, the story of the Patiala peg originated.
This take on a kind-of old fashioned is inspired by the Maharaja's drink. Here, we offer it from a bespoke five-litre bottle, but we've adjusted the formula to make it easier for a household setting.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 people.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Put all the ingredients in a sizeable jug. Include 130g water, mix to combine, then place it in the refrigerator. It can be stored for up to 21 days.
For serving, pour approximately 90ml of the Patiala peg mixture into a rocks glass filled with ice (ideally one large cube). Enjoy straight away. For a traditional touch, you could use the four-finger measure for authenticity.