Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that during 1920, the Maharaja of Patiala, was set that his cricket team would win over a touring English squad. For a competitive edge, he organized a lavish party the night before the match, where he presented his guests the notorious Patiala pegs. These are notoriously large four-finger measure whisky servings, traditionally poured from pinky to index finger. Predictably, the English players overindulged, leaving them very hungover and, consequently, beaten the next day. And so, the myth of the Patiala peg was born.
This take on a spin on the Old Fashioned cocktail draws inspiration from that original drink. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the formula to make it better suited for a household setting.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 people.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Instructions
Place everything in a sizeable jug. Add 130g water, stir until fully incorporated, then transfer it in the refrigerator. It can be stored for up to a few weeks.
To serve, pour roughly 90ml of the infused whisky into a old fashioned glass containing ice (ideally one large cube). Drink straight away. For a traditional touch, you could measure it in by hand instead.