Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that during 1920, the Maharaja of Patiala, was set that his team would win over a visiting English team. To secure an advantage, he hosted a lavish party the night before the match, at which he offered his guests the famous Patiala pegs. These are famously large four-finger measure whisky pours, traditionally measured from pinky to index finger. Predictably, the English players overindulged, leaving them terribly hungover and, inevitably, defeated the day after. Thus, the story of the Patiala peg originated.
This inspired kind-of old fashioned draws inspiration from that original concoction. In our establishment, we serve it from a custom-made five-litre bottle, but we've adapted the formula to make it easier for a household environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Place everything in a large bottle. Pour in 130g water, mix thoroughly, then transfer it in the fridge. It will now keep for up to 21 days.
When ready to drink, measure out about 90ml of the prepared cocktail into a old fashioned glass packed with ice (preferably one large cube). Enjoy straight away. If you're feeling traditional, you could measure it in by hand as they did.
