Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend suggests that during 1920, the Maharaja of Patiala, was determined that his cricket team would succeed over a visiting English team. To gain the upper hand, he organized a lavish party on the eve of the match, where he served his guests the notorious Patiala pegs. These are incredibly substantial four-finger measure whisky pours, traditionally poured from little finger to index finger. Predictably, the English players drank too much, leaving them very hungover and, inevitably, defeated the following day. And so, the legend of the Patiala peg originated.
This inspired variation of old fashioned draws inspiration from the Maharaja's drink. Here, we serve it from a custom-made large-format bottle, but we've modified the formula to make it easier for a home kitchen.
Patiala Peg
Produces 1 litre, to serve 10-12 portions.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Combine all the ingredients in a big container. Include 130g water, mix until fully incorporated, then transfer it in the refrigerator. It will now keep for about a few weeks.
To serve, dispense about 90ml of the infused whisky into a old fashioned glass packed with ice (preferably one large cube). Serve immediately. If you're feeling traditional, you could use the four-finger measure as they did.
