Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale claims that during 1920, the Maharaja of Patiala, was adamant that his team would succeed over a visiting English team. To secure an advantage, he threw a grand party the night before the match, at which he presented his guests the notorious Patiala pegs. These are famously substantial four-finger whisky pours, customarily poured from pinky to index finger. As expected, the English players overindulged, leaving them very hungover and, consequently, defeated the next day. And so, the myth of the Patiala peg originated.
This Punjabi variation of old fashioned takes its cue from the Maharaja's beverage. Here, we present it from a bespoke large-format bottle, but we've modified the formula to make it easier for a domestic setting.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Put everything in a sizeable jug. Pour in 130g water, mix to combine, then put it in the refrigerator. It will now keep for up to 21 days.
To serve, dispense about 90ml of the infused whisky into a old fashioned glass containing ice (preferably one large cube). Serve straight away. For a traditional touch, you could use the four-finger measure instead.
