Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale claims that in 1920, the Maharaja of Patiala, was determined that his team would win over a touring English squad. To secure an advantage, he organized a splendid party the night before the match, at which he served his guests the notorious Patiala pegs. These are famously generous four-finger measure whisky servings, customarily measured from little finger to forefinger. Unsurprisingly, the English players drank too much, leaving them extremely hungover and, consequently, defeated the next day. Thus, the legend of the Patiala peg was born.
This take on a spin on the old fashioned is inspired by Singh's concoction. At the restaurant, we offer it from a bespoke large-format bottle, but we've adapted the formula to make it easier for a home environment.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Combine all the ingredients in a large bottle. Pour in 130g water, agitate until fully incorporated, then put it in the fridge. It can be stored for up to a few weeks.
When ready to drink, pour about 90ml of the prepared cocktail into a short glass packed with ice (traditionally one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers as they did.
