Drink of the Week: The Patiala Peg – How to Make It
Folklore suggests that in 1920, Bhupinder Singh, was set that his cricket team would triumph over a touring English side. To secure an advantage, he hosted a grand party the night before the match, at which he served his guests the famous Patiala pegs. These were notoriously substantial four-finger whisky servings, traditionally poured from little finger to forefinger. Predictably, the English players partook excessively, leaving them terribly the worse for wear and, consequently, vanquished the following day. Thus, the myth of the Patiala peg was born.
This inspired kind-of old fashioned draws inspiration from that original beverage. At the restaurant, we present it from a custom-made large-format bottle, but we've modified the formula to make it easier for a domestic kitchen.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Place everything in a big container. Include 130g water, mix to combine, then put it in the fridge. It will now keep for about a few weeks.
When ready to drink, dispense about 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (ideally one large cube). Serve straight away. For a traditional touch, you could pour it using your fingers for authenticity.
