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Drink of the Week: The Patiala Peg – How to Make It
Legend claims that in 1920, Bhupinder Singh, was determined that his team would win over a touring English side. For a competitive edge, he organized a splendid party the night before the match, where he served his guests the notorious Patiala pegs. These were famously substantial four-finger measure whisky pours, historically measured from little finger to forefinger. Predictably, the English players drank too much, resulting in them being terribly hungover and, inevitably, vanquished the next day. Thus, the story of the Patiala peg was born.
This take on a kind-of Old Fashioned cocktail takes its cue from that original beverage. At the restaurant, we serve it from a custom-made five-litre bottle, but we've adapted the recipe to make it easier for a household setting.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 people.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1â…“ tsp)
- 1g orange-flavoured bitters (approximately â…• tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Place all the ingredients in a big container. Include 130g water, agitate to combine, then put it in the fridge. It can be stored for about a few weeks.
To serve, pour about 90ml of the Patiala peg mixture into a rocks glass containing ice (ideally one large cube). Enjoy immediately. For a traditional touch, you could use the four-finger measure for authenticity.
Kenneth Bell
A tech strategist and writer passionate about digital transformation and emerging technologies.
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