Cocktail for This Week: The Patiala Peg Cocktail – Recipe
Tale claims that in 1920, Bhupinder Singh, was determined that his team would triumph over a touring English squad. To gain the upper hand, he organized a lavish party on the eve of the match, at which he served his guests the notorious Patiala pegs. These are notoriously large four-finger whisky servings, customarily measured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, vanquished the following day. And so, the myth of the Patiala peg was born.
This Punjabi variation of Old Fashioned cocktail is inspired by Singh's drink. Here, we serve it from a custom-made large-format bottle, but we've adjusted the recipe to make it better suited for a household environment.
Patiala Peg
Yields 1 litre, enough for 10-12 drinks.
You Will Need
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (about 1â…“ tsp)
- 1g orange-flavoured bitters (approximately â…• tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put all the ingredients in a big container. Include 130g water, agitate until fully incorporated, then put it in the fridge. It will now keep for as long as three weeks.
For serving, pour approximately 90ml of the infused whisky into a old fashioned glass packed with ice (preferably one large cube). Drink promptly. For a traditional touch, you could use the four-finger measure for authenticity.
