Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore suggests that back in 1920, the Maharaja of Patiala, was set that his team would succeed over a touring English squad. For a competitive edge, he hosted a splendid party on the eve of the match, at which he served his guests the notorious Patiala pegs. These are notoriously generous four-finger measure whisky servings, traditionally measured from pinky to forefinger. Unsurprisingly, the English players overindulged, resulting in them being extremely the worse for wear and, inevitably, beaten the next day. And so, the myth of the Patiala peg originated.
This Punjabi spin on the Old Fashioned cocktail draws inspiration from Singh's beverage. In our establishment, we present it from a custom-made large-format bottle, but we've adapted the formula to make it easier for a domestic environment.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a big container. Include 130g water, mix thoroughly, then put it in the fridge. It can be stored for up to 21 days.
For serving, dispense approximately 90ml of the infused whisky into a short glass filled with ice (traditionally one large cube). Enjoy straight away. For a traditional touch, you could measure it in by hand for authenticity.
