Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale claims that during 1920, Bhupinder Singh, was adamant that his team would win over a touring English team. To secure an advantage, he organized a splendid party on the eve of the match, where he offered his guests the famous Patiala pegs. These are notoriously large four-finger measure whisky servings, customarily gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them very the worse for wear and, consequently, vanquished the next day. Thus, the legend of the Patiala peg originated.
This inspired variation of Old Fashioned cocktail takes its cue from the Maharaja's beverage. Here, we present it from a custom-made large-format bottle, but we've modified the formula to make it more suitable for a domestic kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Place all the ingredients in a sizeable jug. Pour in 130g water, stir until fully incorporated, then put it in the refrigerator. It will now keep for up to 21 days.
For serving, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (preferably one large cube). Serve promptly. If you're feeling traditional, you could measure it in by hand for authenticity.
