Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Folklore has it that in 1920, the Maharaja of Patiala, was adamant that his team would triumph over a visiting English squad. For a competitive edge, he hosted a splendid party on the eve of the match, where he served his guests the legendary Patiala pegs. These were incredibly generous four-finger measure whisky pours, customarily gauged from little finger to index finger. Predictably, the English players partook excessively, leaving them terribly hungover and, consequently, defeated the day after. Thus, the legend of the Patiala peg originated.
This take on a kind-of old fashioned is inspired by Singh's beverage. In our establishment, we offer it from a custom-made five-litre bottle, but we've adapted the instructions to make it easier for a home kitchen.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
You Will Need
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Method
Place everything in a large bottle. Add 130g water, agitate to combine, then put it in the fridge. It can be stored for as long as three weeks.
To serve, pour approximately 90ml of the Patiala peg mixture into a rocks glass containing ice (traditionally one big block). Drink immediately. For a traditional touch, you could use the four-finger measure instead.
