Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale has it that during 1920, Bhupinder Singh, was set that his team would triumph over a touring English squad. To secure an advantage, he organized a grand party on the eve of the match, where he offered his guests the legendary Patiala pegs. These are incredibly large four-finger whisky pours, traditionally measured from pinky to index finger. As expected, the English players drank too much, resulting in them being extremely the worse for wear and, consequently, beaten the day after. In this way, the myth of the Patiala peg was born.
This take on a kind-of old fashioned is inspired by that original drink. At the restaurant, we offer it from a custom-made large-format bottle, but we've modified the formula to make it easier for a household setting.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 portions.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Preparation
Put all the ingredients in a large bottle. Add 130g water, mix to combine, then put it in the refrigerator. It will now keep for about three weeks.
To serve, dispense about 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (preferably one big block). Drink immediately. To honour tradition, you could use the four-finger measure for authenticity.
