Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale suggests that during 1920, Bhupinder Singh, was determined that his cricket team would win over a visiting English team. To secure an advantage, he threw a lavish party the night before the match, where he presented his guests the famous Patiala pegs. These are notoriously large four-finger measure whisky pours, traditionally gauged from pinky to forefinger. Predictably, the English players drank too much, resulting in them being extremely the worse for wear and, inevitably, defeated the day after. In this way, the myth of the Patiala peg came to be.
This inspired spin on the old fashioned is inspired by Singh's beverage. Here, we serve it from a specially crafted large-format bottle, but we've adjusted the formula to make it more suitable for a household setting.
Patiala Peg
Yields 1 litre, to serve 10-12 people.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Preparation
Put everything in a big container. Pour in 130g water, stir thoroughly, then put it in the fridge. You can store it for about three weeks.
To serve, dispense approximately 90ml of the prepared cocktail into a short glass packed with ice (preferably one large cube). Enjoy immediately. For a traditional touch, you could measure it in by hand as they did.
