Drink This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that in 1920, Bhupinder Singh, was set that his cricket team would succeed over a touring English team. For a competitive edge, he hosted a splendid party on the eve of the match, at which he served his guests the legendary Patiala pegs. These were incredibly substantial four-finger measure whisky servings, customarily gauged from little finger to index finger. Unsurprisingly, the English players partook excessively, resulting in them being terribly the worse for wear and, inevitably, defeated the next day. And so, the legend of the Patiala peg was born.
This inspired variation of old fashioned draws inspiration from the Maharaja's drink. In our establishment, we offer it from a bespoke five-litre bottle, but we've adjusted the recipe to make it more suitable for a domestic kitchen.
Patiala Peg
Makes 1 litre, enough for 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put everything in a large bottle. Pour in 130g water, mix thoroughly, then put it in the fridge. You can store it for about a few weeks.
When ready to drink, dispense about 90ml of the prepared cocktail into a old fashioned glass packed with ice (preferably one big block). Drink promptly. For a traditional touch, you could use the four-finger measure as they did.
