Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend suggests that in 1920, Bhupinder Singh, was determined that his cricket team would triumph over a visiting English squad. For a competitive edge, he threw a splendid party on the eve of the match, at which he served his guests the famous Patiala pegs. These are famously generous four-finger whisky servings, historically measured from pinky to forefinger. Unsurprisingly, the English players overindulged, resulting in them being very hungover and, inevitably, vanquished the day after. In this way, the legend of the Patiala peg originated.
This Punjabi kind-of Old Fashioned cocktail takes its cue from the Maharaja's beverage. Here, we present it from a bespoke large-format bottle, but we've adjusted the instructions to make it better suited for a household environment.
Patiala Peg
Makes 1 litre, enough for 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Put everything in a sizeable jug. Include 130g water, mix until fully incorporated, then transfer it in the fridge. It will now keep for as long as 21 days.
For serving, measure out about 90ml of the prepared cocktail into a old fashioned glass filled with ice (preferably one big block). Drink promptly. If you're feeling traditional, you could measure it in by hand as they did.
