Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend has it that back in 1920, the Maharaja of Patiala, was adamant that his cricket team would triumph over a touring English squad. For a competitive edge, he organized a lavish party the night before the match, at which he served his guests the famous Patiala pegs. These are incredibly generous four-finger measure whisky servings, traditionally gauged from little finger to forefinger. As expected, the English players partook excessively, leaving them terribly the worse for wear and, inevitably, defeated the day after. Thus, the myth of the Patiala peg originated.
This inspired variation of Old Fashioned cocktail is inspired by that original concoction. At the restaurant, we offer it from a custom-made five-litre bottle, but we've adjusted the instructions to make it more suitable for a home setting.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Method
Combine all the ingredients in a big container. Pour in 130g water, mix to combine, then transfer it in the fridge. You can store it for about a few weeks.
When ready to drink, pour approximately 90ml of the Patiala peg mixture into a short glass filled with ice (ideally one large cube). Enjoy promptly. For a traditional touch, you could pour it using your fingers as they did.
