Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend claims that back in 1920, Bhupinder Singh, was determined that his team would triumph over a touring English team. To gain the upper hand, he hosted a lavish party the night before the match, at which he presented his guests the legendary Patiala pegs. These are famously substantial four-finger measure whisky pours, customarily measured from little finger to index finger. As expected, the English players drank too much, leaving them extremely the worse for wear and, inevitably, beaten the next day. In this way, the myth of the Patiala peg originated.
This Punjabi spin on the old fashioned is inspired by that original concoction. In our establishment, we offer it from a bespoke large-format bottle, but we've adapted the instructions to make it better suited for a domestic environment.
Patiala Peg
Yields 1 litre, to serve 10-12 portions.
You Will Need
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Put everything in a large bottle. Include 130g water, stir to combine, then place it in the refrigerator. It can be stored for up to 21 days.
For serving, pour roughly 90ml of the Patiala peg mixture into a old fashioned glass containing ice (ideally one large cube). Serve promptly. If you're feeling traditional, you could use the four-finger measure instead.
