Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend has it that in 1920, the Maharaja of Patiala, was adamant that his team would win over a visiting English squad. For a competitive edge, he hosted a grand party the night before the match, where he offered his guests the famous Patiala pegs. These were incredibly large four-finger measure whisky pours, historically measured from pinky to index finger. Unsurprisingly, the English players drank too much, leaving them extremely the worse for wear and, inevitably, defeated the day after. Thus, the legend of the Patiala peg was born.
This inspired variation of old fashioned takes its cue from the Maharaja's drink. At the restaurant, we present it from a custom-made large-format bottle, but we've adapted the formula to make it easier for a domestic environment.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Combine everything in a big container. Add 130g water, agitate until fully incorporated, then transfer it in the fridge. It will now keep for up to a few weeks.
When ready to drink, dispense approximately 90ml of the infused whisky into a old fashioned glass packed with ice (traditionally one big block). Enjoy immediately. For a traditional touch, you could measure it in by hand instead.
