Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale has it that in 1920, the Maharaja of Patiala, was adamant that his team would triumph over a visiting English side. For a competitive edge, he organized a splendid party on the eve of the match, where he offered his guests the legendary Patiala pegs. These are incredibly generous four-finger whisky servings, traditionally poured from pinky to forefinger. Predictably, the English players overindulged, resulting in them being extremely hungover and, inevitably, beaten the following day. Thus, the story of the Patiala peg was born.
This inspired kind-of old fashioned draws inspiration from the Maharaja's drink. At the restaurant, we offer it from a bespoke large-format bottle, but we've modified the formula to make it better suited for a domestic environment.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Put everything in a sizeable jug. Pour in 130g water, agitate to combine, then place it in the fridge. It will now keep for up to three weeks.
To serve, dispense approximately 90ml of the prepared cocktail into a old fashioned glass containing ice (preferably one large cube). Enjoy immediately. For a traditional touch, you could use the four-finger measure for authenticity.