Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore has it that back in 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English squad. To gain the upper hand, he organized a grand party on the eve of the match, where he presented his guests the legendary Patiala pegs. These were famously substantial four-finger whisky pours, traditionally gauged from little finger to index finger. Predictably, the English players overindulged, leaving them extremely hungover and, consequently, vanquished the next day. In this way, the legend of the Patiala peg originated.
This take on a spin on the old fashioned takes its cue from that original drink. At the restaurant, we present it from a specially crafted five-litre bottle, but we've modified the formula to make it more suitable for a domestic environment.
Patiala Peg
Produces 1 litre, serving 10-12 people.
Ingredients
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Combine everything in a big container. Pour in 130g water, stir to combine, then put it in the fridge. You can store it for up to three weeks.
For serving, pour about 90ml of the Patiala peg mixture into a old fashioned glass containing ice (traditionally one big block). Drink immediately. For a traditional touch, you could pour it using your fingers as they did.
