Drink This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale suggests that during 1920, Bhupinder Singh, was set that his team would win over a touring English squad. To secure an advantage, he hosted a lavish party the night before the match, where he presented his guests the famous Patiala pegs. These were notoriously substantial four-finger measure whisky pours, historically poured from pinky to forefinger. As expected, the English players drank too much, resulting in them being extremely hungover and, inevitably, vanquished the following day. In this way, the myth of the Patiala peg originated.
This take on a kind-of Old Fashioned cocktail is inspired by that original concoction. Here, we present it from a specially crafted large-format bottle, but we've adjusted the instructions to make it more suitable for a domestic environment.
Patiala Peg
Produces 1 litre, enough for 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Method
Place everything in a sizeable jug. Include 130g water, agitate thoroughly, then put it in the fridge. It can be stored for about 21 days.
To serve, dispense approximately 90ml of the prepared cocktail into a short glass containing ice (ideally one big block). Enjoy promptly. For a traditional touch, you could use the four-finger measure for authenticity.
