Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend claims that in 1920, Bhupinder Singh, was set that his cricket team would triumph over a visiting English team. To secure an advantage, he hosted a lavish party the night before the match, where he presented his guests the famous Patiala pegs. These are incredibly large four-finger measure whisky servings, customarily poured from pinky to index finger. As expected, the English players drank too much, resulting in them being extremely the worse for wear and, consequently, vanquished the following day. Thus, the story of the Patiala peg was born.
This take on a variation of old fashioned draws inspiration from that original concoction. In our establishment, we offer it from a specially crafted large-format bottle, but we've adjusted the formula to make it better suited for a household setting.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 portions.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Put everything in a sizeable jug. Pour in 130g water, stir thoroughly, then put it in the fridge. It will now keep for up to three weeks.
For serving, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (ideally one big block). Serve promptly. To honour tradition, you could use the four-finger measure for authenticity.
