Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that during 1920, the Maharaja of Patiala, was set that his cricket team would win over a touring English squad. To secure an advantage, he organized a grand party on the eve of the match, at which he served his guests the famous Patiala pegs. These are famously substantial four-finger whisky pours, traditionally measured from pinky to forefinger. Predictably, the English players overindulged, resulting in them being terribly the worse for wear and, inevitably, beaten the next day. In this way, the legend of the Patiala peg came to be.
This inspired kind-of old fashioned is inspired by that original concoction. Here, we serve it from a specially crafted large-format bottle, but we've adjusted the formula to make it easier for a household kitchen.
Patiala Peg
Yields 1 litre, enough for 10-12 portions.
You Will Need
- 725g blended Scotch
- 130g sugar syrup (1:1)
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Combine all the ingredients in a big container. Include 130g water, mix until fully incorporated, then transfer it in the refrigerator. It will now keep for about 21 days.
When ready to drink, measure out roughly 90ml of the prepared cocktail into a rocks glass containing ice (preferably one large cube). Enjoy promptly. For a traditional touch, you could pour it using your fingers for authenticity.