Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend suggests that in 1920, the Maharaja of Patiala, was set that his team would win over a visiting English squad. To secure an advantage, he threw a splendid party on the eve of the match, where he offered his guests the famous Patiala pegs. These are famously substantial four-finger measure whisky servings, traditionally poured from pinky to forefinger. As expected, the English players partook excessively, resulting in them being extremely hungover and, inevitably, defeated the next day. In this way, the story of the Patiala peg was born.
This take on a variation of old fashioned is inspired by that original concoction. In our establishment, we serve it from a bespoke five-litre bottle, but we've adapted the formula to make it easier for a household environment.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 drinks.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Place everything in a sizeable jug. Pour in 130g water, mix until fully incorporated, then put it in the fridge. You can store it for as long as three weeks.
When ready to drink, dispense approximately 90ml of the Patiala peg mixture into a short glass containing ice (preferably one large cube). Drink immediately. For a traditional touch, you could measure it in by hand as they did.
