Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend has it that during 1920, the Maharaja of Patiala, was adamant that his team would win over a visiting English side. For a competitive edge, he threw a grand party the night before the match, at which he offered his guests the famous Patiala pegs. These were famously generous four-finger whisky pours, traditionally poured from pinky to forefinger. As expected, the English players drank too much, leaving them very hungover and, consequently, defeated the day after. Thus, the myth of the Patiala peg came to be.
This inspired kind-of Old Fashioned cocktail draws inspiration from Singh's beverage. At the restaurant, we offer it from a specially crafted five-litre bottle, but we've modified the formula to make it more suitable for a household setting.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 people.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Put all the ingredients in a large bottle. Add 130g water, agitate thoroughly, then put it in the refrigerator. It can be stored for up to three weeks.
To serve, dispense about 90ml of the prepared cocktail into a short glass containing ice (preferably one large cube). Drink immediately. If you're feeling traditional, you could measure it in by hand instead.
