Drink of the Week: The Patiala Peg – Recipe
Legend claims that during 1920, Bhupinder Singh, was set that his team would triumph over a touring English team. To gain the upper hand, he threw a grand party the night before the match, where he served his guests the legendary Patiala pegs. These are famously generous four-finger whisky servings, traditionally gauged from pinky to forefinger. Unsurprisingly, the English players drank too much, resulting in them being extremely the worse for wear and, consequently, vanquished the next day. And so, the myth of the Patiala peg was born.
This inspired kind-of old fashioned takes its cue from the Maharaja's drink. At the restaurant, we present it from a bespoke five-litre bottle, but we've modified the formula to make it easier for a household kitchen.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Combine everything in a sizeable jug. Add 130g water, mix thoroughly, then put it in the fridge. You can store it for about 21 days.
For serving, pour approximately 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (ideally one large cube). Drink straight away. If you're feeling traditional, you could pour it using your fingers for authenticity.