Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Folklore has it that back in 1920, Bhupinder Singh, was set that his team would triumph over a touring English team. To gain the upper hand, he threw a lavish party the night before the match, where he offered his guests the legendary Patiala pegs. These were incredibly substantial four-finger whisky pours, historically gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them terribly hungover and, inevitably, defeated the next day. And so, the myth of the Patiala peg was born.
This take on a spin on the old fashioned draws inspiration from that original concoction. In our establishment, we serve it from a bespoke large-format bottle, but we've adjusted the formula to make it better suited for a home kitchen.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 drinks.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Place everything in a large bottle. Include 130g water, mix thoroughly, then transfer it in the refrigerator. You can store it for up to three weeks.
To serve, pour approximately 90ml of the Patiala peg mixture into a rocks glass packed with ice (traditionally one big block). Enjoy promptly. If you're feeling traditional, you could measure it in by hand as they did.
