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 cricket team would succeed over a visiting English team. For a competitive edge, he hosted a grand party the night before the match, where he served his guests the famous Patiala pegs. These are notoriously generous four-finger whisky servings, traditionally gauged from pinky to index finger. As expected, the English players overindulged, leaving them very hungover and, consequently, beaten the following day. And so, the story of the Patiala peg came to be.
This take on a variation of old fashioned draws inspiration from that original beverage. In our establishment, we serve it from a bespoke large-format bottle, but we've adapted the recipe to make it easier for a home environment.
Patiala Peg
Makes 1 litre, serving 10-12 people.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Put all the ingredients in a large bottle. Pour in 130g water, mix thoroughly, then place it in the fridge. You can store it for as long as three weeks.
When ready to drink, pour about 90ml of the infused whisky into a old fashioned glass packed with ice (traditionally one large cube). Serve promptly. To honour tradition, you could use the four-finger measure instead.
