Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore claims that during 1920, Bhupinder Singh, was determined that his team would succeed over a touring English team. To secure an advantage, he organized a lavish party the night before the match, where he served his guests the notorious Patiala pegs. These were famously substantial four-finger whisky pours, traditionally measured from little finger to forefinger. Predictably, the English players drank too much, resulting in them being terribly the worse for wear and, inevitably, defeated the following day. Thus, the story of the Patiala peg came to be.
This inspired spin on the old fashioned draws inspiration from Singh's drink. Here, we present it from a custom-made large-format bottle, but we've modified the formula to make it better suited for a household kitchen.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 drinks.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a sizeable jug. Pour in 130g water, agitate until fully incorporated, then transfer it in the fridge. It can be stored for about 21 days.
When ready to drink, measure out about 90ml of the prepared cocktail into a short glass containing ice (traditionally one large cube). Drink straight away. If you're feeling traditional, you could pour it using your fingers as they did.
