Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore has it that during 1920, the Maharaja of Patiala, was determined that his cricket team would succeed over a touring English team. For a competitive edge, he threw a splendid party the night before the match, at which he served his guests the notorious Patiala pegs. These are famously generous four-finger measure whisky servings, customarily measured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being very hungover and, inevitably, vanquished the following day. In this way, the myth of the Patiala peg originated.
This Punjabi variation of Old Fashioned cocktail draws inspiration from that original beverage. In our establishment, we present it from a custom-made large-format bottle, but we've adjusted the instructions to make it better suited for a home setting.
Patiala Peg
Makes 1 litre, to serve 10-12 drinks.
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 small pinch of salt
- 2g xanthan gum powder
Instructions
Put everything in a big container. Include 130g water, agitate to combine, then put it in the fridge. It will now keep for as long as a few weeks.
When ready to drink, dispense about 90ml of the prepared cocktail into a old fashioned glass filled with ice (ideally one big block). Drink immediately. For a traditional touch, you could use the four-finger measure as they did.
