Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend claims that back in 1920, the Maharaja of Patiala, was adamant that his team would triumph over a visiting English squad. To secure an advantage, he hosted a grand party on the eve of the match, at which he offered his guests the famous Patiala pegs. These are famously substantial four-finger measure whisky servings, historically measured from pinky to index finger. Predictably, the English players partook excessively, leaving them extremely hungover and, inevitably, defeated the day after. And so, the legend of the Patiala peg originated.
This take on a variation of Old Fashioned cocktail takes its cue from the Maharaja's concoction. Here, we offer it from a specially crafted five-litre bottle, but we've modified the formula to make it more suitable for a home kitchen.
Patiala Peg
Makes 1 litre, serving 10-12 drinks.
Ingredients
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a large bottle. Include 130g water, mix thoroughly, then transfer it in the refrigerator. It can be stored for as long as a few weeks.
When ready to drink, pour about 90ml of the prepared cocktail into a old fashioned glass filled with ice (traditionally one large cube). Serve straight away. If you're feeling traditional, you could use the four-finger measure for authenticity.
