Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that in 1920, the Maharaja of Patiala, was set that his team would succeed over a touring English squad. To gain the upper hand, he threw a lavish party the night before the match, where he served his guests the notorious Patiala pegs. These are famously large four-finger measure whisky servings, customarily gauged from little finger to forefinger. Predictably, the English players drank too much, leaving them extremely hungover and, consequently, vanquished the next day. In this way, the myth of the Patiala peg was born.
This take on a kind-of Old Fashioned cocktail is inspired by the Maharaja's concoction. In our establishment, we offer it from a custom-made large-format bottle, but we've adjusted the recipe to make it better suited for a home setting.
Patiala Peg
Yields 1 litre, serving 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Place everything in a large bottle. Include 130g water, stir until fully incorporated, then place it in the fridge. It will now keep for about 21 days.
When ready to drink, dispense roughly 90ml of the infused whisky into a short glass packed with ice (ideally one large cube). Serve promptly. For a traditional touch, you could measure it in by hand for authenticity.
