Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Folklore suggests that in 1920, the Maharaja of Patiala, was set that his team would succeed over a touring English team. To secure an advantage, he organized a lavish party the night before the match, at which he offered his guests the legendary Patiala pegs. These were famously generous four-finger measure whisky servings, customarily measured from pinky to forefinger. As expected, the English players overindulged, resulting in them being terribly hungover and, consequently, beaten the day after. In this way, the myth of the Patiala peg was born.
This inspired variation of old fashioned is inspired by that original concoction. Here, we present it from a specially crafted large-format bottle, but we've adapted the formula to make it more suitable for a domestic setting.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Method
Put all the ingredients in a sizeable jug. Include 130g water, mix thoroughly, then transfer it in the fridge. It can be stored for up to 21 days.
To serve, measure out roughly 90ml of the prepared cocktail into a short glass containing ice (traditionally one large cube). Enjoy promptly. To honour tradition, you could use the four-finger measure for authenticity.
