"Legend has it that in 1920 Bhupinder Singh, the maharaja of Patiala, was determined that his cricket team would triumph over a visiting English team. To gain the upper hand, he hosted a grand party the night before the match at which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defeated the next day, and the legend of the Patiala peg was born."
"Patiala peg Makes 1 litre, to serve 10-12 725g blended scotch whisky we use Johnnie Walker Black Label 130g sugar syrup 6g Angostura bitters (about 1 tsp) 1g orange bitters (about tsp) A pinch of salt 2g xanthan gum Put everything in a large bottle or jug, add 130g water, stir to combine, then put in the fridge, where it will now keep for up to three weeks."
In 1920 Bhupinder Singh hosted a pre-match party serving Patiala pegs, generous four-finger whisky pours measured from pinky to index finger. The Patiala peg is a Punjabi take on an old-fashioned. The recipe yields 1 litre, serving 10–12. Ingredients include 725 g blended scotch (Johnnie Walker Black Label), 130 g sugar syrup, 6 g Angostura bitters, 1 g orange bitters, a pinch of salt, and 2 g xanthan gum. Combine ingredients with 130 g water, chill; the batch keeps up to three weeks. Serve about 90 ml over ice in a rocks glass, or measure by hand traditionally.
Read at www.theguardian.com
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