Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Folklore has it that during 1920, Bhupinder Singh, was determined that his cricket team would win over a visiting English side. For a competitive edge, he organized a lavish party the night before the match, at which he presented his guests the legendary Patiala pegs. These are incredibly substantial four-finger measure whisky pours, traditionally poured from pinky to index finger. As expected, the English players partook excessively, resulting in them being very hungover and, inevitably, beaten the day after. Thus, the myth of the Patiala peg originated.
This inspired spin on the old fashioned draws inspiration from Singh's beverage. In our establishment, we present it from a bespoke large-format bottle, but we've adapted the formula to make it better suited for a domestic setting.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Combine everything in a sizeable jug. Pour in 130g water, stir to combine, then transfer it in the fridge. It can be stored for as long as a few weeks.
When ready to drink, measure out about 90ml of the Patiala peg mixture into a rocks glass packed with ice (preferably one big block). Enjoy straight away. For a traditional touch, you could measure it in by hand instead.
