Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend claims that in 1920, the Maharaja of Patiala, was determined that his team would triumph over a visiting English team. To gain the upper hand, he threw a splendid party the night before the match, where he offered his guests the famous Patiala pegs. These are famously large four-finger whisky pours, traditionally poured from pinky to forefinger. Unsurprisingly, the English players drank too much, leaving them very hungover and, consequently, vanquished the day after. And so, the myth of the Patiala peg originated.
This Punjabi variation of Old Fashioned cocktail draws inspiration from Singh's drink. In our establishment, we offer it from a specially crafted large-format bottle, but we've adapted the instructions to make it easier for a domestic setting.
Patiala Peg
Makes 1 litre, serving 10-12 people.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Combine everything in a sizeable jug. Pour in 130g water, stir to combine, then transfer it in the refrigerator. It will now keep for about a few weeks.
To serve, dispense roughly 90ml of the prepared cocktail into a rocks glass containing ice (traditionally one big block). Drink straight away. If you're feeling traditional, you could use the four-finger measure for authenticity.
