Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale has it that back in 1920, Bhupinder Singh, was determined that his team would win over a visiting English squad. For a competitive edge, he organized a grand party on the eve of the match, at which he offered his guests the famous Patiala pegs. These are notoriously large four-finger measure whisky pours, historically gauged from pinky to forefinger. Predictably, the English players partook excessively, resulting in them being extremely hungover and, consequently, defeated the following day. In this way, the myth of the Patiala peg originated.
This take on a spin on the Old Fashioned cocktail draws inspiration from Singh's concoction. In our establishment, we present it from a specially crafted large-format bottle, but we've adapted the formula to make it better suited for a domestic environment.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Put everything in a large bottle. Add 130g water, stir to combine, then put it in the fridge. You can store it for about a few weeks.
For serving, pour approximately 90ml of the Patiala peg mixture into a short glass packed with ice (preferably one big block). Drink straight away. For a traditional touch, you could measure it in by hand for authenticity.
