Drink for This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Legend suggests that in 1920, the Maharaja of Patiala, was set that his cricket team would triumph over a touring English team. To gain the upper hand, he organized a splendid party on the eve of the match, at which he presented his guests the famous Patiala pegs. These were famously substantial four-finger measure whisky servings, historically poured from pinky to index finger. As expected, the English players partook excessively, leaving them extremely the worse for wear and, inevitably, vanquished the following day. And so, the myth of the Patiala peg originated.
This inspired kind-of old fashioned draws inspiration from that original concoction. At the restaurant, we offer it from a specially crafted large-format bottle, but we've adapted the formula to make it easier for a home environment.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 drinks.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Put all the ingredients in a sizeable jug. Add 130g water, agitate thoroughly, then transfer it in the fridge. It can be stored for as long as a few weeks.
When ready to drink, pour about 90ml of the prepared cocktail into a short glass packed with ice (preferably one big block). Drink immediately. For a traditional touch, you could pour it using your fingers for authenticity.
