Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend claims that during 1920, the Maharaja of Patiala, was set that his cricket team would triumph over a touring English side. To gain the upper hand, he organized a grand party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These are famously generous four-finger whisky servings, historically measured from little finger to forefinger. Unsurprisingly, the English players drank too much, resulting in them being terribly hungover and, consequently, beaten the next day. And so, the legend of the Patiala peg came to be.
This inspired kind-of old fashioned takes its cue from Singh's drink. Here, we present it from a specially crafted large-format bottle, but we've adjusted the formula to make it better suited for a domestic environment.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Place everything in a big container. Add 130g water, mix thoroughly, then transfer it in the fridge. It can be stored for about a few weeks.
To serve, measure out about 90ml of the infused whisky into a rocks glass packed with ice (traditionally one big block). Drink immediately. For a traditional touch, you could use the four-finger measure for authenticity.
