Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale suggests that in 1920, Bhupinder Singh, was determined that his team would win over a touring English team. For a competitive edge, he organized a splendid party on the eve of the match, where he served his guests the legendary Patiala pegs. These were famously generous four-finger whisky servings, customarily measured from little finger to index finger. As expected, the English players drank too much, resulting in them being very hungover and, consequently, beaten the day after. In this way, the legend of the Patiala peg came to be.
This take on a variation of old fashioned is inspired by Singh's concoction. In our establishment, we offer it from a bespoke five-litre bottle, but we've adapted the recipe to make it easier for a home environment.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Put everything in a sizeable jug. Add 130g water, stir to combine, then put it in the refrigerator. You can store it for about a few weeks.
To serve, measure out approximately 90ml of the prepared cocktail into a rocks glass packed with ice (preferably one large cube). Serve straight away. If you're feeling traditional, you could use the four-finger measure as they did.
