Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Legend has it that during 1920, Bhupinder Singh, was adamant that his team would win over a touring English squad. To secure an advantage, he organized a lavish party the night before the match, at which he presented his guests the famous Patiala pegs. These were famously substantial four-finger whisky servings, customarily poured from pinky to forefinger. Unsurprisingly, the English players overindulged, resulting in them being extremely hungover and, inevitably, vanquished the following day. Thus, the legend of the Patiala peg came to be.
This inspired kind-of Old Fashioned cocktail is inspired by Singh's beverage. Here, we present it from a custom-made five-litre bottle, but we've adapted the instructions to make it easier for a household kitchen.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Preparation
Place all the ingredients in a sizeable jug. Add 130g water, stir thoroughly, then transfer it in the refrigerator. You can store it for as long as 21 days.
When ready to drink, measure out about 90ml of the infused whisky into a short glass packed with ice (preferably one big block). Drink immediately. For a traditional touch, you could pour it using your fingers as they did.
