Cocktail This Week: The Patiala Peg – Recipe
Tale has it that back in 1920, Bhupinder Singh, was determined that his team would win over a visiting English side. To secure an advantage, he hosted a grand party on the eve of the match, where he served his guests the legendary Patiala pegs. These were notoriously substantial four-finger whisky servings, traditionally poured from pinky to forefinger. As expected, the English players partook excessively, resulting in them being extremely the worse for wear and, inevitably, vanquished the following day. And so, the myth of the Patiala peg was born.
This inspired kind-of Old Fashioned cocktail draws inspiration from Singh's concoction. In our establishment, we offer it from a bespoke large-format bottle, but we've adapted the formula to make it easier for a home kitchen.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Combine everything in a large bottle. Pour in 130g water, stir until fully incorporated, then transfer it in the fridge. You can store it for about 21 days.
To serve, measure out roughly 90ml of the infused whisky into a short glass containing ice (ideally one large cube). Drink promptly. For a traditional touch, you could pour it using your fingers for authenticity.