Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore has it that back in 1920, the Maharaja of Patiala, was set that his cricket team would triumph over a visiting English team. To secure an advantage, he organized a lavish party on the eve of the match, where he offered his guests the legendary Patiala pegs. These were incredibly large four-finger whisky pours, customarily gauged from little finger to index finger. As expected, the English players partook excessively, resulting in them being terribly hungover and, inevitably, vanquished the next day. And so, the legend of the Patiala peg came to be.
This take on a kind-of Old Fashioned cocktail draws inspiration from Singh's concoction. Here, we offer it from a specially crafted large-format bottle, but we've modified the recipe to make it more suitable for a domestic environment.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Put everything in a large bottle. Include 130g water, agitate until fully incorporated, then transfer it in the fridge. It will now keep for up to a few weeks.
For serving, measure out roughly 90ml of the Patiala peg mixture into a rocks glass packed with ice (traditionally one large cube). Enjoy straight away. For a traditional touch, you could measure it in by hand instead.
