Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale suggests that during 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a visiting English team. To secure an advantage, he threw a grand party the night before the match, where he presented his guests the legendary Patiala pegs. These are famously substantial four-finger whisky servings, customarily poured from little finger to forefinger. As expected, the English players overindulged, resulting in them being terribly hungover and, inevitably, vanquished the following day. Thus, the myth of the Patiala peg was born.
This inspired variation of old fashioned is inspired by that original drink. At the restaurant, we offer it from a specially crafted large-format bottle, but we've modified the instructions to make it better suited for a domestic setting.
The Patiala Peg Recipe
Makes 1 litre, to serve 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put everything in a sizeable jug. Pour in 130g water, agitate until fully incorporated, then put it in the fridge. It can be stored for about 21 days.
To serve, pour roughly 90ml of the prepared cocktail into a old fashioned glass packed with ice (ideally one big block). Enjoy straight away. For a traditional touch, you could use the four-finger measure for authenticity.
