Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend has it that back in 1920, Bhupinder Singh, was set that his cricket team would win over a touring English squad. To gain the upper hand, he threw a grand party the night before the match, at which he offered his guests the notorious Patiala pegs. These are incredibly substantial four-finger whisky pours, historically measured from little finger to forefinger. Unsurprisingly, the English players partook excessively, leaving them terribly the worse for wear and, consequently, vanquished the day after. And so, the legend of the Patiala peg originated.
This inspired variation of old fashioned draws inspiration from the Maharaja's beverage. In our establishment, we present it from a custom-made five-litre bottle, but we've adjusted the instructions to make it more suitable for a home setting.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Place all the ingredients in a large bottle. Pour in 130g water, mix until fully incorporated, then place it in the refrigerator. It will now keep for about 21 days.
For serving, pour about 90ml of the infused whisky into a old fashioned glass packed with ice (preferably one large cube). Enjoy promptly. If you're feeling traditional, you could measure it in by hand as they did.
