Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Legend has it that in 1920, the Maharaja of Patiala, was adamant that his team would succeed over a touring English squad. To gain the upper hand, he threw a grand party on the eve of the match, where he offered his guests the legendary Patiala pegs. These were incredibly substantial four-finger measure whisky servings, traditionally measured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being terribly hungover and, inevitably, defeated the following day. In this way, the myth of the Patiala peg came to be.
This Punjabi variation of old fashioned is inspired by the Maharaja's beverage. At the restaurant, we present it from a specially crafted large-format bottle, but we've adjusted the formula to make it more suitable for a home environment.
Patiala Peg
Produces 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Put everything in a large bottle. Add 130g water, stir to combine, then transfer it in the fridge. It can be stored for about 21 days.
When ready to drink, dispense roughly 90ml of the infused whisky into a short glass packed with ice (preferably one big block). Serve immediately. If you're feeling traditional, you could use the four-finger measure for authenticity.
