Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend suggests that back in 1920, the Maharaja of Patiala, was set that his team would succeed over a visiting English side. For a competitive edge, he hosted a splendid party on the eve of the match, where he presented his guests the notorious Patiala pegs. These were notoriously substantial four-finger measure whisky pours, customarily poured from pinky to forefinger. Predictably, the English players partook excessively, leaving them very hungover and, inevitably, defeated the day after. And so, the legend of the Patiala peg originated.
This inspired kind-of old fashioned draws inspiration from the Maharaja's drink. In our establishment, we present it from a specially crafted large-format bottle, but we've adjusted the recipe to make it more suitable for a domestic kitchen.
Patiala Peg
Produces 1 litre, serving 10-12 people.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Place all the ingredients in a large bottle. Pour in 130g water, stir to combine, then put it in the fridge. You can store it for up to a few weeks.
For serving, dispense approximately 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (ideally one big block). Drink immediately. For a traditional touch, you could measure it in by hand for authenticity.
