Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale claims that during 1920, the Maharaja of Patiala, was adamant that his team would triumph over a touring English team. To gain the upper hand, he organized a grand party the night before the match, where he served his guests the famous Patiala pegs. These were incredibly large four-finger measure whisky servings, historically poured from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them very hungover and, consequently, vanquished the day after. And so, the myth of the Patiala peg was born.
This take on a kind-of old fashioned takes its cue from Singh's concoction. In our establishment, we offer it from a custom-made five-litre bottle, but we've modified the recipe to make it more suitable for a home environment.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Place all the ingredients in a big container. Pour in 130g water, mix to combine, then transfer it in the fridge. You can store it for about a few weeks.
To serve, pour roughly 90ml of the prepared cocktail into a rocks glass containing ice (preferably one large cube). Serve immediately. If you're feeling traditional, you could use the four-finger measure for authenticity.
