Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend suggests that in 1920, Bhupinder Singh, was adamant that his cricket team would win over a touring English squad. To secure an advantage, he threw a splendid party on the eve of the match, where he presented his guests the notorious Patiala pegs. These were incredibly large four-finger whisky servings, customarily measured from little finger to forefinger. Predictably, the English players partook excessively, leaving them very hungover and, inevitably, beaten the next day. In this way, the myth of the Patiala peg came to be.
This take on a spin on the Old Fashioned cocktail is inspired by that original concoction. At the restaurant, we present it from a bespoke large-format bottle, but we've adjusted the instructions to make it easier for a household environment.
Patiala Peg
Yields 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Method
Place all the ingredients in a large bottle. Add 130g water, agitate until fully incorporated, then place it in the fridge. It can be stored for about three weeks.
When ready to drink, measure out about 90ml of the prepared cocktail into a rocks glass containing ice (preferably one big block). Drink straight away. If you're feeling traditional, you could pour it using your fingers for authenticity.
