Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend suggests that back in 1920, Bhupinder Singh, was determined that his cricket team would win over a touring English side. For a competitive edge, he organized a splendid party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These were incredibly substantial four-finger measure whisky servings, traditionally measured from pinky to forefinger. As expected, the English players partook excessively, resulting in them being terribly hungover and, consequently, vanquished the day after. Thus, the story of the Patiala peg came to be.
This Punjabi variation of Old Fashioned cocktail is inspired by the Maharaja's beverage. Here, we serve it from a bespoke large-format bottle, but we've adjusted the instructions to make it easier for a household kitchen.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Put all the ingredients in a sizeable jug. Pour in 130g water, mix until fully incorporated, then transfer it in the fridge. It will now keep for up to 21 days.
When ready to drink, pour roughly 90ml of the Patiala peg mixture into a short glass filled with ice (preferably one big block). Enjoy straight away. If you're feeling traditional, you could use the four-finger measure as they did.
