Drink This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale has it that in 1920, the Maharaja of Patiala, was set that his team would win over a visiting English squad. To secure an advantage, he hosted a grand party the night before the match, where he presented his guests the famous Patiala pegs. These are incredibly substantial four-finger whisky servings, historically poured from pinky to index finger. Unsurprisingly, the English players partook excessively, resulting in them being very hungover and, inevitably, beaten the next day. Thus, the story of the Patiala peg was born.
This Punjabi spin on the Old Fashioned cocktail takes its cue from that original beverage. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the formula to make it more suitable for a household kitchen.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Place everything in a big container. Include 130g water, agitate to combine, then place it in the refrigerator. You can store it for about a few weeks.
To serve, measure out about 90ml of the prepared cocktail into a short glass packed with ice (ideally one large cube). Drink immediately. If you're feeling traditional, you could measure it in by hand as they did.
