Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale claims that in 1920, Bhupinder Singh, was adamant that his team would succeed over a touring English squad. To gain the upper hand, he hosted a grand party on the eve of the match, where he presented his guests the famous Patiala pegs. These are famously large four-finger measure whisky pours, customarily poured from pinky to index finger. Predictably, the English players overindulged, resulting in them being extremely hungover and, consequently, vanquished the following day. And so, the legend of the Patiala peg originated.
This inspired spin on the Old Fashioned cocktail draws inspiration from the Maharaja's drink. At the restaurant, we serve it from a specially crafted five-litre bottle, but we've adapted the instructions to make it better suited for a domestic environment.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 portions.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Combine everything in a big container. Include 130g water, agitate thoroughly, then place it in the refrigerator. It will now keep for up to a few weeks.
To serve, measure out approximately 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (preferably one big block). Drink immediately. For a traditional touch, you could use the four-finger measure instead.
