Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend claims that in 1920, the Maharaja of Patiala, was determined that his cricket team would win over a visiting English side. For a competitive edge, he hosted a grand party the night before the match, where he served his guests the legendary Patiala pegs. These were notoriously large four-finger whisky pours, customarily measured from pinky to forefinger. Unsurprisingly, the English players partook excessively, leaving them extremely hungover and, consequently, defeated the day after. In this way, the story of the Patiala peg was born.
This take on a spin on the old fashioned takes its cue from Singh's drink. Here, we serve it from a custom-made large-format bottle, but we've adapted the recipe to make it better suited for a household environment.
Patiala Peg
Makes 1 litre, enough for 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put everything in a sizeable jug. Include 130g water, mix to combine, then transfer it in the fridge. It can be stored for up to 21 days.
For serving, pour approximately 90ml of the infused whisky into a old fashioned glass filled with ice (ideally one big block). Enjoy immediately. To honour tradition, you could measure it in by hand as they did.
