Drink for This Week: The Patiala Peg – Recipe

Folklore suggests that in 1920, Bhupinder Singh, was set that his cricket team would win over a touring English side. To gain the upper hand, he threw a splendid party the night before the match, where he served his guests the notorious Patiala pegs. These are incredibly generous four-finger measure whisky servings, historically measured from little finger to forefinger. Unsurprisingly, the English players overindulged, resulting in them being extremely hungover and, inevitably, vanquished the following day. Thus, the myth of the Patiala peg came to be.

This Punjabi kind-of old fashioned is inspired by that original drink. Here, we serve it from a custom-made five-litre bottle, but we've adapted the instructions to make it more suitable for a household kitchen.

Patiala Peg

Produces 1 litre, enough for 10-12 portions.

You Will Need

  • 725g blended Scotch
  • 130g sugar syrup
  • 6g Angostura aromatic bitters (about 1⅓ tsp)
  • 1g orange-flavoured bitters (about ⅕ tsp)
  • A pinch of salt
  • 2g xanthan gum

Instructions

Place everything in a large bottle. Pour in 130g water, mix to combine, then place it in the fridge. It will now keep for as long as 21 days.

For serving, measure out roughly 90ml of the infused whisky into a rocks glass packed with ice (ideally one big block). Drink immediately. To honour tradition, you could use the four-finger measure for authenticity.

Emily Brown
Emily Brown

A passionate writer and productivity coach dedicated to helping others achieve their goals through mindful practices.