Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Folklore claims that back in 1920, the Maharaja of Patiala, was determined that his cricket team would succeed over a visiting English team. To gain the upper hand, he organized a grand party the night before the match, where he presented his guests the notorious Patiala pegs. These are famously generous four-finger whisky servings, historically gauged from pinky to index finger. Predictably, the English players partook excessively, leaving them very the worse for wear and, inevitably, vanquished the next day. And so, the myth of the Patiala peg was born.
This take on a spin on the old fashioned takes its cue from that original drink. Here, we present it from a custom-made large-format bottle, but we've adapted the recipe to make it easier for a household environment.
Patiala Peg
Yields 1 litre, serving 10-12 people.
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 pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a sizeable jug. Add 130g water, mix until fully incorporated, then transfer it in the fridge. It will now keep for about 21 days.
For serving, dispense approximately 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (traditionally one big block). Serve straight away. If you're feeling traditional, you could use the four-finger measure for authenticity.
