Legend suggests that in 1920, Bhupinder Singh, was adamant that his team would succeed over a touring English side. To secure an advantage, he organized a grand party on the eve of the match, at which he offered his guests the famous Patiala pegs. These are notoriously substantial four-finger whisky pours, historically gauged from pinky to index finger. Predictably, the English players overindulged, leaving them extremely the worse for wear and, consequently, beaten the day after. And so, the myth of the Patiala peg came to be.
This inspired variation of old fashioned takes its cue from that original drink. At the restaurant, we offer it from a bespoke large-format bottle, but we've adapted the instructions to make it easier for a home environment.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 people.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Place everything in a big container. Add 130g water, agitate until fully incorporated, then transfer it in the refrigerator. It will now keep for up to three weeks.
To serve, measure out about 90ml of the infused whisky into a rocks glass containing ice (preferably one big block). Drink immediately. For a traditional touch, you could pour it using your fingers instead.
