Drink for This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Tale suggests that back in 1920, Bhupinder Singh, was adamant that his cricket team would triumph over a touring English team. To secure an advantage, he organized a splendid party the night before the match, at which he served his guests the famous Patiala pegs. These are famously large four-finger whisky servings, historically poured from little finger to forefinger. Predictably, the English players overindulged, leaving them terribly the worse for wear and, inevitably, defeated the day after. And so, the story of the Patiala peg was born.
This take on a variation of old fashioned draws inspiration from that original drink. In our establishment, we offer it from a bespoke large-format bottle, but we've modified the instructions to make it better suited for a home environment.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 drinks.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1â…“ tsp)
- 1g orange bitters (about â…• tsp)
- A dash of salt
- 2g xanthan gum
Method
Put everything in a large bottle. Pour in 130g water, mix to combine, then put it in the refrigerator. It can be stored for up to a few weeks.
To serve, dispense approximately 90ml of the prepared cocktail into a old fashioned glass filled with ice (traditionally one big block). Drink straight away. For a traditional touch, you could measure it in by hand as they did.
