Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Legend claims that back in 1920, the Maharaja of Patiala, was adamant that his team would win over a touring English side. For a competitive edge, he organized a splendid party the night before the match, at which he served his guests the notorious Patiala pegs. These were incredibly large four-finger whisky pours, customarily measured from little finger to index finger. Predictably, the English players partook excessively, leaving them terribly hungover and, inevitably, vanquished the next day. Thus, the legend of the Patiala peg originated.
This take on a kind-of old fashioned draws inspiration from the Maharaja's beverage. In our establishment, we present it from a specially crafted five-litre bottle, but we've modified the formula to make it more suitable for a home setting.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Instructions
Combine everything in a big container. Include 130g water, mix to combine, then put it in the refrigerator. You can store it for up to 21 days.
To serve, dispense approximately 90ml of the Patiala peg mixture into a rocks glass packed with ice (preferably one big block). Serve promptly. If you're feeling traditional, you could pour it using your fingers for authenticity.
