Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale claims that in 1920, Bhupinder Singh, was set that his team would succeed over a touring English side. To gain the upper hand, he threw a grand party the night before the match, where he served his guests the legendary Patiala pegs. These were notoriously large four-finger whisky servings, traditionally poured from little finger to index finger. Predictably, the English players overindulged, leaving them terribly the worse for wear and, inevitably, vanquished the following day. And so, the story of the Patiala peg was born.
This take on a spin on the Old Fashioned cocktail takes its cue from that original concoction. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it more suitable for a domestic environment.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 drinks.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Place all the ingredients in a big container. Pour in 130g water, mix to combine, then place it in the fridge. It can be stored for about 21 days.
To serve, dispense roughly 90ml of the infused whisky into a rocks glass packed with ice (traditionally one large cube). Serve promptly. If you're feeling traditional, you could measure it in by hand for authenticity.
