Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend has it that in 1920, Bhupinder Singh, was set that his cricket team would win over a touring English team. For a competitive edge, he organized a lavish party on the eve of the match, where he offered his guests the legendary Patiala pegs. These were famously generous four-finger measure whisky servings, customarily poured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them terribly the worse for wear and, consequently, vanquished the day after. Thus, the story of the Patiala peg was born.
This inspired variation of old fashioned draws inspiration from the Maharaja's drink. At the restaurant, we serve it from a bespoke large-format bottle, but we've adjusted the recipe to make it better suited for a domestic kitchen.
Patiala Peg
Yields 1 litre, enough for 10-12 people.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Method
Place all the ingredients in a sizeable jug. Include 130g water, agitate to combine, then transfer it in the refrigerator. You can store it for up to a few weeks.
To serve, pour approximately 90ml of the Patiala peg mixture into a short glass filled with ice (preferably one large cube). Serve promptly. If you're feeling traditional, you could use the four-finger measure for authenticity.