Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that in 1920, Bhupinder Singh, was determined that his team would win over a visiting English side. To gain the upper hand, he threw a lavish party on the eve of the match, at which he served his guests the notorious Patiala pegs. These are famously generous four-finger whisky servings, customarily measured from pinky to forefinger. As expected, the English players partook excessively, leaving them terribly hungover and, consequently, vanquished the day after. And so, the story of the Patiala peg was born.
This inspired spin on the Old Fashioned cocktail is inspired by Singh's concoction. At the restaurant, we present it from a specially crafted large-format bottle, but we've adapted the instructions to make it easier for a household kitchen.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Put everything in a large bottle. Add 130g water, agitate to combine, then place it in the refrigerator. It will now keep for as long as a few weeks.
To serve, measure out approximately 90ml of the Patiala peg mixture into a rocks glass containing ice (traditionally one big block). Enjoy immediately. For a traditional touch, you could measure it in by hand instead.
