Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale claims that in 1920, Bhupinder Singh, was determined that his team would triumph over a visiting English squad. For a competitive edge, he organized a grand party on the eve of the match, where he presented his guests the legendary Patiala pegs. These were notoriously large four-finger measure whisky pours, historically measured from pinky to index finger. Unsurprisingly, the English players drank too much, leaving them very hungover and, inevitably, vanquished the day after. In this way, the legend of the Patiala peg came to be.
This take on a variation of old fashioned draws inspiration from that original beverage. At the restaurant, we serve it from a specially crafted large-format bottle, but we've adapted the recipe to make it better suited for a household setting.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 drinks.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Combine everything in a big container. Include 130g water, mix thoroughly, then place it in the refrigerator. You can store it for as long as 21 days.
For serving, measure out roughly 90ml of the infused whisky into a old fashioned glass containing ice (ideally one big block). Drink immediately. To honour tradition, you could pour it using your fingers instead.
