Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Folklore claims that back in 1920, Bhupinder Singh, was determined that his cricket team would succeed over a touring English squad. For a competitive edge, he hosted a grand party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These were notoriously large four-finger whisky servings, customarily gauged from pinky to index finger. Predictably, the English players partook excessively, leaving them terribly hungover and, inevitably, beaten the day after. Thus, the story of the Patiala peg was born.
This inspired kind-of old fashioned draws inspiration from that original beverage. Here, we serve it from a custom-made five-litre bottle, but we've modified the instructions to make it more suitable for a domestic environment.
Patiala Peg
Makes 1 litre, serving 10-12 drinks.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Combine everything in a big container. Add 130g water, agitate to combine, then transfer it in the refrigerator. It will now keep for up to 21 days.
When ready to drink, measure out about 90ml of the prepared cocktail into a rocks glass packed with ice (ideally one big block). Serve promptly. For a traditional touch, you could measure it in by hand instead.
