Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend has it that during 1920, the Maharaja of Patiala, was adamant that his team would win over a touring English side. To secure an advantage, he threw a lavish party the night before the match, at which he presented his guests the notorious Patiala pegs. These were notoriously generous four-finger whisky servings, traditionally measured from little finger to index finger. Unsurprisingly, the English players drank too much, resulting in them being very the worse for wear and, inevitably, defeated the next day. Thus, the legend of the Patiala peg originated.
This take on a spin on the Old Fashioned cocktail takes its cue from the Maharaja's concoction. Here, we present it from a custom-made five-litre bottle, but we've modified the formula to make it more suitable for a domestic environment.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a sizeable jug. Pour in 130g water, agitate to combine, then place it in the fridge. It will now keep for about three weeks.
When ready to drink, measure out about 90ml of the prepared cocktail into a old fashioned glass filled with ice (ideally one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers for authenticity.