Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale suggests that back in 1920, Bhupinder Singh, was determined that his team would win over a visiting English side. For a competitive edge, he hosted a splendid party on the eve of the match, where he offered his guests the famous Patiala pegs. These are incredibly generous four-finger measure whisky pours, historically poured from pinky to index finger. Unsurprisingly, the English players drank too much, resulting in them being very hungover and, consequently, beaten the following day. In this way, the myth of the Patiala peg came to be.
This inspired variation of old fashioned draws inspiration from the Maharaja's concoction. In our establishment, we offer it from a bespoke large-format bottle, but we've modified the formula to make it easier for a household kitchen.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Put all the ingredients in a sizeable jug. Include 130g water, stir thoroughly, then place it in the fridge. You can store it for about a few weeks.
To serve, dispense approximately 90ml of the prepared cocktail into a rocks glass containing ice (traditionally one large cube). Enjoy promptly. For a traditional touch, you could use the four-finger measure as they did.
