Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend claims that back in 1920, Bhupinder Singh, was adamant that his cricket team would win over a touring English side. For a competitive edge, he organized a lavish party the night before the match, at which he presented his guests the legendary Patiala pegs. These were famously substantial four-finger whisky servings, historically poured from pinky to index finger. As expected, the English players overindulged, leaving them extremely hungover and, inevitably, defeated the day after. And so, the myth of the Patiala peg originated.
This Punjabi spin on the old fashioned draws inspiration from that original beverage. At the restaurant, we offer it from a specially crafted five-litre bottle, but we've adapted the formula to make it easier for a domestic setting.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 people.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Method
Put everything in a sizeable jug. Pour in 130g water, agitate thoroughly, then place it in the refrigerator. You can store it for up to a few weeks.
When ready to drink, measure out about 90ml of the prepared cocktail into a short glass containing ice (ideally one big block). Enjoy promptly. If you're feeling traditional, you could use the four-finger measure instead.
