Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale has it that during 1920, Bhupinder Singh, was set that his cricket team would win over a visiting English squad. To secure an advantage, he hosted a lavish party the night before the match, at which he presented his guests the famous Patiala pegs. These are famously generous four-finger whisky pours, traditionally gauged from little finger to index finger. Unsurprisingly, the English players partook excessively, leaving them very hungover and, consequently, defeated the day after. Thus, the legend of the Patiala peg came to be.
This take on a variation of old fashioned is inspired by the Maharaja's concoction. At the restaurant, we present it from a specially crafted five-litre bottle, but we've adapted the recipe to make it better suited for a household setting.
Patiala Peg
Makes 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Put everything in a sizeable jug. Include 130g water, mix until fully incorporated, then place it in the fridge. You can store it for as long as 21 days.
To serve, dispense roughly 90ml of the prepared cocktail into a old fashioned glass packed with ice (preferably one big block). Serve promptly. For a traditional touch, you could use the four-finger measure instead.
