Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend claims that during 1920, the Maharaja of Patiala, was adamant that his cricket team would triumph over a visiting English team. For a competitive edge, he hosted a splendid party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These were famously generous four-finger whisky pours, customarily poured from pinky to index finger. As expected, the English players partook excessively, resulting in them being terribly the worse for wear and, consequently, beaten the day after. And so, the story of the Patiala peg came to be.
This take on a spin on the old fashioned is inspired by that original beverage. Here, we present it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it easier for a home kitchen.
Patiala Peg
Produces 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-flavoured bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Put everything in a large bottle. Include 130g water, mix thoroughly, then put it in the refrigerator. You can store it for about a few weeks.
For serving, pour roughly 90ml of the infused whisky into a old fashioned glass packed with ice (ideally one big block). Serve straight away. For a traditional touch, you could measure it in by hand instead.
