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Drink of the Week: The Patiala Peg – How to Make It
Tale has it that in 1920, Bhupinder Singh, was determined that his cricket team would triumph over a visiting English side. To secure an advantage, he hosted a splendid party the night before the match, where he offered his guests the famous Patiala pegs. These are notoriously large four-finger whisky pours, customarily measured from little finger to index finger. Unsurprisingly, the English players overindulged, resulting in them being extremely the worse for wear and, inevitably, beaten the day after. In this way, the legend of the Patiala peg was born.
This inspired spin on the old fashioned draws inspiration from Singh's beverage. Here, we present it from a custom-made five-litre bottle, but we've modified the recipe to make it better suited for a domestic setting.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 drinks.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Method
Place everything in a big container. Include 130g water, mix to combine, then put it in the refrigerator. You can store it for up to a few weeks.
When ready to drink, measure out approximately 90ml of the prepared cocktail into a short glass filled with ice (preferably one large cube). Serve immediately. For a traditional touch, you could measure it in by hand for authenticity.
Tony Cook
Mira is a seasoned gaming analyst with over a decade of experience in the online casino industry, specializing in slot mechanics and player strategies.
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