Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend claims that during 1920, Bhupinder Singh, was set that his team would win over a visiting English squad. To gain the upper hand, he hosted a lavish party the night before the match, at which he offered his guests the famous Patiala pegs. These are famously large four-finger measure whisky servings, customarily measured from little finger to index finger. Unsurprisingly, the English players drank too much, leaving them very hungover and, consequently, defeated the day after. And so, the legend of the Patiala peg came to be.
This take on a kind-of Old Fashioned cocktail draws inspiration from that original beverage. Here, we serve it from a bespoke five-litre bottle, but we've modified the recipe to make it more suitable for a domestic setting.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 drinks.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Method
Place all the ingredients in a big container. Include 130g water, mix to combine, then transfer it in the refrigerator. It can be stored for as long as a few weeks.
For serving, pour approximately 90ml of the prepared cocktail into a old fashioned glass containing ice (preferably one large cube). Serve immediately. For a traditional touch, you could use the four-finger measure instead.
