Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale has it that in 1920, the Maharaja of Patiala, was set that his cricket team would win over a touring English side. To secure an advantage, he hosted a grand party on the eve of the match, at which he served his guests the legendary Patiala pegs. These were notoriously generous four-finger whisky servings, historically poured from pinky to forefinger. As expected, the English players overindulged, resulting in them being extremely hungover and, inevitably, vanquished the day after. Thus, the story of the Patiala peg came to be.
This take on a spin on the Old Fashioned cocktail is inspired by Singh's concoction. In our establishment, we present it from a custom-made large-format bottle, but we've adapted the recipe to make it better suited for a household environment.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 people.
You Will Need
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Place everything in a big container. Add 130g water, stir until fully incorporated, then place it in the fridge. It can be stored for up to a few weeks.
To serve, pour roughly 90ml of the infused whisky into a old fashioned glass filled with ice (traditionally one large cube). Serve immediately. For a traditional touch, you could pour it using your fingers instead.
