Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale suggests that during 1920, Bhupinder Singh, was adamant that his cricket team would succeed over a touring English side. To gain the upper hand, he organized a lavish party the night before the match, at which he offered his guests the famous Patiala pegs. These were famously generous four-finger measure whisky servings, traditionally poured from little finger to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being extremely hungover and, consequently, beaten the following day. Thus, the myth of the Patiala peg came to be.
This inspired kind-of old fashioned draws inspiration from the Maharaja's drink. At the restaurant, we offer it from a bespoke large-format bottle, but we've adjusted the instructions to make it more suitable for a home environment.
Patiala Peg
Produces 1 litre, serving 10-12 drinks.
Ingredients
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Put everything in a large bottle. Pour in 130g water, mix to combine, then transfer it in the refrigerator. It can be stored for up to three weeks.
To serve, dispense about 90ml of the prepared cocktail into a short glass filled with ice (ideally one big block). Enjoy immediately. If you're feeling traditional, you could measure it in by hand for authenticity.
