Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend has it that back in 1920, Bhupinder Singh, was adamant that his team would triumph over a touring English squad. To gain the upper hand, he threw a grand party the night before the match, at which he offered his guests the notorious Patiala pegs. These are notoriously substantial four-finger whisky pours, customarily poured from pinky to forefinger. Unsurprisingly, the English players partook excessively, leaving them very the worse for wear and, inevitably, beaten the day after. In this way, the legend of the Patiala peg was born.
This Punjabi variation of old fashioned is inspired by that original drink. In our establishment, we offer it from a bespoke large-format bottle, but we've adjusted the instructions to make it better suited for a domestic kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
What's Required
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Method
Put everything in a sizeable jug. Pour in 130g water, mix to combine, then place it in the refrigerator. It will now keep for up to 21 days.
When ready to drink, dispense roughly 90ml of the prepared cocktail into a rocks glass containing ice (preferably one big block). Serve immediately. If you're feeling traditional, you could measure it in by hand for authenticity.
