Cocktail of the Week: The Patiala Peg Cocktail – Recipe
Legend suggests that back in 1920, Bhupinder Singh, was set that his cricket team would succeed over a visiting English side. For a competitive edge, he hosted a grand party the night before the match, where he served his guests the legendary Patiala pegs. These were notoriously generous four-finger measure whisky servings, customarily measured from little finger to index finger. Unsurprisingly, the English players overindulged, leaving them terribly the worse for wear and, consequently, defeated the day after. And so, the myth of the Patiala peg originated.
This inspired spin on the Old Fashioned cocktail is inspired by Singh's beverage. In our establishment, we serve it from a specially crafted five-litre bottle, but we've adjusted the formula to make it easier for a household setting.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Combine everything in a big container. Pour in 130g water, stir until fully incorporated, then transfer it in the refrigerator. It can be stored for about a few weeks.
To serve, pour about 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (ideally one large cube). Drink straight away. To honour tradition, you could use the four-finger measure for authenticity.
