Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend claims that in 1920, Bhupinder Singh, was determined that his team would win over a touring English side. To gain the upper hand, he threw a grand party the night before the match, where he presented his guests the legendary Patiala pegs. These were incredibly generous four-finger whisky pours, traditionally measured from little finger to index finger. Unsurprisingly, the English players partook excessively, resulting in them being extremely the worse for wear and, consequently, beaten the day after. And so, the legend of the Patiala peg originated.
This take on a kind-of Old Fashioned cocktail draws inspiration from the Maharaja's beverage. Here, we present it from a specially crafted large-format bottle, but we've adjusted the formula to make it better suited for a domestic setting.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Place everything in a sizeable jug. Add 130g water, agitate until fully incorporated, then put it in the refrigerator. It can be stored for as long as 21 days.
To serve, measure out about 90ml of the infused whisky into a old fashioned glass containing ice (ideally one big block). Serve promptly. For a traditional touch, you could pour it using your fingers instead.
