Cocktail of the Week: The Patiala Peg Cocktail – How to Make It

Tale has it that back in 1920, Bhupinder Singh, was set that his team would triumph over a touring English team. For a competitive edge, he threw a splendid party the night before the match, at which he presented his guests the notorious Patiala pegs. These are famously large four-finger whisky servings, historically gauged from pinky to forefinger. Predictably, the English players drank too much, leaving them terribly hungover and, inevitably, beaten the next day. And so, the myth of the Patiala peg originated.

This inspired kind-of old fashioned draws inspiration from that original drink. Here, we offer it from a bespoke large-format bottle, but we've adjusted the recipe to make it more suitable for a domestic kitchen.

The Patiala Peg Recipe

Yields 1 litre, to serve 10-12 drinks.

You Will Need

• 725g Scotch whisky blend
• 130g sugar syrup (1:1)
• 6g Angostura bitters (approximately 1⅓ tsp)
• 1g orange bitters (approximately ⅕ tsp)
• A dash of salt
• 2g xanthan gum powder

Instructions

Place everything in a big container. Pour in 130g water, mix to combine, then place it in the refrigerator. It can be stored for up to a few weeks.

For serving, dispense approximately 90ml of the prepared cocktail into a short glass filled with ice (ideally one big block). Enjoy straight away. If you're feeling traditional, you could pour it using your fingers for authenticity.