Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend has it that during 1920, Bhupinder Singh, was set that his cricket team would succeed over a touring English squad. For a competitive edge, he hosted a lavish party on the eve of the match, at which he presented his guests the famous Patiala pegs. These are incredibly large four-finger whisky servings, historically poured from little finger to forefinger. As expected, the English players partook excessively, resulting in them being extremely the worse for wear and, consequently, beaten the next day. And so, the story of the Patiala peg originated.
This Punjabi kind-of Old Fashioned cocktail is inspired by Singh's beverage. At the restaurant, we present it from a bespoke five-litre bottle, but we've modified the instructions to make it easier for a home kitchen.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Place all the ingredients in a sizeable jug. Add 130g water, agitate thoroughly, then place it in the fridge. It will now keep for up to 21 days.
For serving, dispense roughly 90ml of the prepared cocktail into a rocks glass filled with ice (traditionally one big block). Drink promptly. For a traditional touch, you could use the four-finger measure instead.
