Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that in 1920, Bhupinder Singh, was set that his team would win over a touring English squad. For a competitive edge, he organized a splendid party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These are notoriously substantial four-finger whisky servings, historically poured from little finger to index finger. Unsurprisingly, the English players drank too much, leaving them extremely hungover and, inevitably, defeated the following day. In this way, the story of the Patiala peg was born.
This inspired variation of old fashioned draws inspiration from the Maharaja's beverage. In our establishment, we serve it from a bespoke large-format bottle, but we've modified the instructions to make it better suited for a domestic kitchen.
Patiala Peg
Produces 1 litre, to serve 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Place everything in a big container. Add 130g water, stir until fully incorporated, then transfer it in the refrigerator. It will now keep for about three weeks.
When ready to drink, pour approximately 90ml of the infused whisky into a old fashioned glass filled with ice (preferably one large cube). Enjoy straight away. To honour tradition, you could use the four-finger measure for authenticity.
