Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that during 1920, the Maharaja of Patiala, was determined that his team would win over a touring English team. To secure an advantage, he threw a splendid party the night before the match, where he offered his guests the legendary Patiala pegs. These are notoriously substantial four-finger whisky pours, customarily poured from little finger to forefinger. Unsurprisingly, the English players partook excessively, leaving them extremely hungover and, consequently, defeated the next day. And so, the legend of the Patiala peg was born.
This take on a variation of Old Fashioned cocktail is inspired by that original drink. In our establishment, we serve it from a custom-made large-format bottle, but we've adjusted the recipe to make it easier for a home environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a large bottle. Include 130g water, stir thoroughly, then put it in the fridge. It can be stored for up to 21 days.
When ready to drink, pour roughly 90ml of the prepared cocktail into a old fashioned glass filled with ice (traditionally one large cube). Serve immediately. For a traditional touch, you could pour it using your fingers instead.
