Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore has it that during 1920, Bhupinder Singh, was set that his cricket team would triumph over a touring English team. To gain the upper hand, he organized a grand party on the eve of the match, where he offered his guests the famous Patiala pegs. These are famously generous four-finger whisky servings, customarily measured from little finger to index finger. Unsurprisingly, the English players overindulged, resulting in them being terribly hungover and, consequently, vanquished the day after. Thus, the myth of the Patiala peg originated.
This take on a variation of old fashioned takes its cue from Singh's beverage. In our establishment, we present it from a bespoke large-format bottle, but we've modified the recipe to make it easier for a home kitchen.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 portions.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Put everything in a sizeable jug. Pour in 130g water, mix until fully incorporated, then place it in the fridge. You can store it for as long as three weeks.
To serve, measure out about 90ml of the Patiala peg mixture into a rocks glass containing ice (preferably one big block). Enjoy straight away. For a traditional touch, you could use the four-finger measure for authenticity.
