Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend has it that back in 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English team. To gain the upper hand, he hosted a grand party the night before the match, at which he served his guests the notorious Patiala pegs. These are famously large four-finger measure whisky servings, historically poured from pinky to index finger. Predictably, the English players partook excessively, leaving them extremely the worse for wear and, inevitably, vanquished the next day. In this way, the legend of the Patiala peg was born.
This inspired spin on the Old Fashioned cocktail takes its cue from that original concoction. At the restaurant, we present it from a bespoke five-litre bottle, but we've adapted the instructions to make it better suited for a home kitchen.
The Patiala Peg Recipe
Produces 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Preparation
Place everything in a large bottle. Add 130g water, stir to combine, then transfer it in the refrigerator. It will now keep for as long as a few weeks.
When ready to drink, pour about 90ml of the Patiala peg mixture into a short glass containing ice (preferably one large cube). Enjoy straight away. If you're feeling traditional, you could use the four-finger measure for authenticity.
