Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale suggests that back in 1920, Bhupinder Singh, was set that his team would win over a touring English team. To secure an advantage, he hosted a lavish party on the eve of the match, where he presented his guests the legendary Patiala pegs. These were notoriously large four-finger measure whisky servings, traditionally measured from little finger to forefinger. As expected, the English players partook excessively, leaving them terribly hungover and, consequently, vanquished the day after. Thus, the legend of the Patiala peg came to be.
This inspired variation of old fashioned takes its cue from Singh's beverage. In our establishment, we present it from a bespoke large-format bottle, but we've adjusted the recipe to make it easier for a household setting.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 drinks.
Ingredients
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a big container. Add 130g water, mix to combine, then place it in the refrigerator. You can store it for as long as a few weeks.
To serve, pour approximately 90ml of the prepared cocktail into a rocks glass filled with ice (ideally one big block). Enjoy immediately. If you're feeling traditional, you could use the four-finger measure for authenticity.
