Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale claims that back in 1920, the Maharaja of Patiala, was adamant that his team would triumph over a visiting English team. To gain the upper hand, he organized a grand party on the eve of the match, where he presented his guests the famous Patiala pegs. These were incredibly generous four-finger measure whisky pours, traditionally gauged from pinky to index finger. As expected, the English players drank too much, leaving them very the worse for wear and, consequently, vanquished the following day. Thus, the legend of the Patiala peg was born.
This inspired kind-of Old Fashioned cocktail draws inspiration from that original drink. Here, we serve it from a specially crafted large-format bottle, but we've adjusted the recipe to make it easier for a domestic kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 drinks.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Put everything in a large bottle. Add 130g water, stir thoroughly, then transfer it in the refrigerator. It will now keep for about 21 days.
When ready to drink, pour roughly 90ml of the infused whisky into a short glass containing ice (ideally one large cube). Serve straight away. If you're feeling traditional, you could use the four-finger measure instead.
