Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Folklore suggests that back in 1920, Bhupinder Singh, was adamant that his team would win over a visiting English team. To gain the upper hand, he organized a grand party the night before the match, where he presented his guests the legendary Patiala pegs. These are incredibly generous four-finger whisky servings, traditionally gauged from pinky to forefinger. As expected, the English players overindulged, leaving them terribly hungover and, inevitably, beaten the day after. Thus, the legend of the Patiala peg originated.
This take on a spin on the Old Fashioned cocktail is inspired by Singh's beverage. In our establishment, we present it from a bespoke five-litre bottle, but we've modified the instructions to make it more suitable for a domestic setting.
Patiala Peg
Produces 1 litre, enough for 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Instructions
Put all the ingredients in a big container. Pour in 130g water, agitate to combine, then place it in the fridge. It can be stored for as long as a few weeks.
For serving, dispense approximately 90ml of the Patiala peg mixture into a short glass filled with ice (preferably one large cube). Enjoy immediately. For a traditional touch, you could measure it in by hand for authenticity.
