Drink of the Week: The Patiala Peg – Recipe
Legend has it that in 1920, Bhupinder Singh, was adamant that his team would win over a visiting English side. To gain the upper hand, he organized a splendid party on the eve of the match, where he served his guests the notorious Patiala pegs. These were incredibly large four-finger whisky servings, historically poured from little finger to forefinger. As expected, the English players partook excessively, leaving them very hungover and, inevitably, beaten the following day. Thus, the story of the Patiala peg originated.
This take on a spin on the old fashioned draws inspiration from that original drink. In our establishment, we offer it from a bespoke five-litre bottle, but we've adapted the recipe to make it better suited for a household setting.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 drinks.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put all the ingredients in a big container. Add 130g water, agitate thoroughly, then transfer it in the fridge. It can be stored for up to 21 days.
To serve, measure out roughly 90ml of the infused whisky into a rocks glass filled with ice (preferably one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers for authenticity.
