Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend suggests that back in 1920, Bhupinder Singh, was set that his team would win over a visiting English team. To gain the upper hand, he threw a splendid party the night before the match, where he offered his guests the famous Patiala pegs. These were famously generous four-finger measure whisky pours, traditionally measured from pinky to index finger. As expected, the English players drank too much, resulting in them being terribly hungover and, consequently, vanquished the day after. In this way, the story of the Patiala peg originated.
This take on a spin on the Old Fashioned cocktail is inspired by Singh's drink. In our establishment, we present it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it more suitable for a household setting.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Preparation
Put all the ingredients in a sizeable jug. Add 130g water, stir thoroughly, then put it in the fridge. It will now keep for about three weeks.
When ready to drink, dispense approximately 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (ideally one large cube). Drink immediately. To honour tradition, you could use the four-finger measure instead.
