Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale claims that during 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English team. To gain the upper hand, he organized a lavish party the night before the match, at which he presented his guests the famous Patiala pegs. These were famously substantial four-finger whisky pours, traditionally gauged from pinky to index finger. Predictably, the English players drank too much, leaving them terribly hungover and, consequently, defeated the following day. Thus, the story of the Patiala peg came to be.
This Punjabi variation of Old Fashioned cocktail takes its cue from that original drink. Here, we present it from a bespoke five-litre bottle, but we've adjusted the recipe to make it better suited for a household setting.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Combine all the ingredients in a sizeable jug. Add 130g water, stir until fully incorporated, then put it in the refrigerator. It will now keep for up to 21 days.
For serving, dispense approximately 90ml of the infused whisky into a old fashioned glass containing ice (ideally one big block). Drink straight away. To honour tradition, you could pour it using your fingers as they did.
