Drink of the Week: The Patiala Peg – Recipe
Folklore has it that back in 1920, Bhupinder Singh, was set that his team would win over a touring English side. For a competitive edge, he hosted a splendid party the night before the match, where he offered his guests the famous Patiala pegs. These were incredibly substantial four-finger whisky servings, customarily gauged from pinky to forefinger. As expected, the English players overindulged, leaving them extremely hungover and, inevitably, defeated the following day. And so, the myth of the Patiala peg came to be.
This Punjabi variation of Old Fashioned cocktail is inspired by the Maharaja's drink. Here, we offer it from a custom-made five-litre bottle, but we've adapted the formula to make it easier for a domestic setting.
Patiala Peg
Yields 1 litre, to serve 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Place everything in a sizeable jug. Add 130g water, mix to combine, then place it in the refrigerator. You can store it for about three weeks.
For serving, pour about 90ml of the infused whisky into a short glass packed with ice (traditionally one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers as they did.
