Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Folklore suggests that back in 1920, Bhupinder Singh, was determined that his team would succeed over a touring English team. To secure an advantage, he hosted a lavish party on the eve of the match, where he served his guests the notorious Patiala pegs. These were incredibly generous four-finger whisky pours, traditionally gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them terribly the worse for wear and, inevitably, vanquished the following day. In this way, the legend of the Patiala peg came to be.
This inspired kind-of old fashioned draws inspiration from Singh's beverage. Here, we present it from a specially crafted five-litre bottle, but we've modified the recipe to make it better suited for a domestic environment.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 people.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Place everything in a sizeable jug. Pour in 130g water, agitate to combine, then transfer it in the refrigerator. It will now keep for as long as a few weeks.
For serving, measure out about 90ml of the prepared cocktail into a short glass filled with ice (preferably one big block). Enjoy immediately. For a traditional touch, you could use the four-finger measure instead.
