Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale claims that during 1920, the Maharaja of Patiala, was determined that his cricket team would succeed over a visiting English squad. To secure an advantage, he threw a lavish party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These are famously substantial four-finger whisky pours, historically gauged from little finger to forefinger. As expected, the English players overindulged, resulting in them being very hungover and, consequently, defeated the day after. And so, the legend of the Patiala peg came to be.
This inspired variation of Old Fashioned cocktail takes its cue from Singh's beverage. At the restaurant, we offer it from a specially crafted large-format bottle, but we've adjusted the formula to make it better suited for a domestic environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 drinks.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Place all the ingredients in a big container. Add 130g water, stir to combine, then place it in the fridge. It can be stored for about a few weeks.
To serve, measure out approximately 90ml of the prepared cocktail into a old fashioned glass packed with ice (traditionally one large cube). Enjoy straight away. If you're feeling traditional, you could measure it in by hand instead.
