Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend suggests that back in 1920, Bhupinder Singh, was set that his cricket team would triumph over a visiting English team. To secure an advantage, he hosted a lavish party the night before the match, where he presented his guests the famous Patiala pegs. These are famously substantial four-finger measure whisky servings, historically poured from little finger to index finger. Unsurprisingly, the English players overindulged, resulting in them being very the worse for wear and, inevitably, beaten the following day. And so, the story of the Patiala peg was born.
This Punjabi spin on the old fashioned is inspired by the Maharaja's drink. In our establishment, we serve it from a specially crafted large-format bottle, but we've adapted the instructions to make it more suitable for a household kitchen.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 drinks.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Place everything in a big container. Include 130g water, stir to combine, then transfer it in the fridge. It will now keep for up to a few weeks.
To serve, dispense about 90ml of the prepared cocktail into a rocks glass containing ice (traditionally one large cube). Serve immediately. For a traditional touch, you could pour it using your fingers instead.
