Drink for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale suggests that in 1920, the Maharaja of Patiala, was set that his team would win over a visiting English side. For a competitive edge, he threw a lavish party on the eve of the match, where he presented his guests the legendary Patiala pegs. These are famously substantial four-finger measure whisky pours, traditionally poured from little finger to forefinger. As expected, the English players partook excessively, resulting in them being extremely hungover and, inevitably, beaten the next day. And so, the legend of the Patiala peg came to be.
This inspired spin on the Old Fashioned cocktail is inspired by Singh's concoction. In our establishment, we offer it from a bespoke five-litre bottle, but we've adapted the formula to make it easier for a home environment.
The Patiala Peg Recipe
Produces 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Place everything in a large bottle. Pour in 130g water, stir until fully incorporated, then transfer it in the refrigerator. You can store it for about a few weeks.
For serving, pour about 90ml of the Patiala peg mixture into a short glass containing ice (preferably one large cube). Drink straight away. For a traditional touch, you could measure it in by hand instead.
