Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Folklore claims that during 1920, Bhupinder Singh, was set that his team would win over a touring English side. For a competitive edge, he organized a grand party the night before the match, at which he presented his guests the famous Patiala pegs. These were incredibly large four-finger whisky pours, historically poured from little finger to forefinger. As expected, the English players drank too much, resulting in them being terribly hungover and, consequently, defeated the following day. In this way, the myth of the Patiala peg came to be.
This take on a kind-of old fashioned draws inspiration from that original drink. At the restaurant, we offer it from a bespoke five-litre bottle, but we've adapted the recipe to make it easier for a domestic setting.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 drinks.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a large bottle. Add 130g water, agitate thoroughly, then put it in the fridge. It will now keep for about a few weeks.
To serve, dispense roughly 90ml of the infused whisky into a short glass packed with ice (preferably one big block). Drink straight away. If you're feeling traditional, you could use the four-finger measure instead.
