Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that in 1920, the Maharaja of Patiala, was adamant that his cricket team would triumph over a visiting English team. For a competitive edge, he threw a splendid party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These were incredibly large four-finger whisky servings, historically poured from little finger to index finger. Predictably, the English players drank too much, leaving them very the worse for wear and, inevitably, vanquished the day after. And so, the story of the Patiala peg came to be.
This inspired variation of Old Fashioned cocktail is inspired by the Maharaja's concoction. At the restaurant, we offer it from a bespoke large-format bottle, but we've adjusted the formula to make it easier for a home kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 drinks.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1â…“ tsp)
- 1g orange bitters (about â…• tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Combine everything in a sizeable jug. Add 130g water, mix to combine, then place it in the refrigerator. It will now keep for up to three weeks.
To serve, dispense about 90ml of the prepared cocktail into a old fashioned glass filled with ice (ideally one big block). Drink immediately. For a traditional touch, you could pour it using your fingers for authenticity.
