Cocktail of the Week: The Patiala Peg Cocktail – Recipe
Legend has it that back in 1920, Bhupinder Singh, was adamant that his cricket team would win over a touring English squad. To secure an advantage, he threw a lavish party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These are famously generous four-finger whisky servings, customarily gauged from pinky to index finger. Unsurprisingly, the English players partook excessively, resulting in them being very hungover and, inevitably, defeated the following day. And so, the story of the Patiala peg was born.
This inspired kind-of Old Fashioned cocktail draws inspiration from the Maharaja's concoction. In our establishment, we serve it from a bespoke five-litre bottle, but we've modified the instructions to make it easier for a household setting.
Patiala Peg
Yields 1 litre, to serve 10-12 portions.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a large bottle. Add 130g water, agitate to combine, then put it in the fridge. It can be stored for up to 21 days.
To serve, pour approximately 90ml of the Patiala peg mixture into a rocks glass filled with ice (ideally one large cube). Enjoy promptly. For a traditional touch, you could measure it in by hand as they did.
