Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale has it that back in 1920, Bhupinder Singh, was adamant that his cricket team would triumph over a visiting English squad. For a competitive edge, he threw a grand party the night before the match, where he presented his guests the legendary Patiala pegs. These were notoriously large four-finger whisky pours, customarily measured from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them very hungover and, consequently, vanquished the following day. Thus, the myth of the Patiala peg was born.
This inspired spin on the old fashioned is inspired by the Maharaja's beverage. In our establishment, we serve it from a bespoke large-format bottle, but we've adjusted the recipe to make it more suitable for a household environment.
Patiala Peg
Yields 1 litre, to serve 10-12 people.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Combine everything in a sizeable jug. Add 130g water, mix thoroughly, then transfer it in the fridge. It can be stored for as long as 21 days.
For serving, measure out approximately 90ml of the infused whisky into a old fashioned glass containing ice (preferably one big block). Enjoy straight away. To honour tradition, you could measure it in by hand instead.
