Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend has it that during 1920, Bhupinder Singh, was set that his team would succeed over a visiting English side. To secure an advantage, he threw a lavish party the night before the match, at which he offered his guests the notorious Patiala pegs. These were famously substantial four-finger whisky pours, traditionally gauged from little finger to forefinger. Unsurprisingly, the English players partook excessively, leaving them extremely hungover and, consequently, vanquished the following day. And so, the myth of the Patiala peg originated.
This take on a spin on the old fashioned is inspired by that original concoction. Here, we serve it from a bespoke five-litre bottle, but we've adjusted the recipe to make it better suited for a household environment.
Patiala Peg
Yields 1 litre, enough for 10-12 people.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Combine everything in a large bottle. Include 130g water, agitate thoroughly, then transfer it in the fridge. It can be stored for about a few weeks.
When ready to drink, dispense approximately 90ml of the infused whisky into a old fashioned glass packed with ice (traditionally one large cube). Serve straight away. For a traditional touch, you could use the four-finger measure instead.
