Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend suggests that back in 1920, Bhupinder Singh, was adamant that his team would win over a touring English squad. To gain the upper hand, he organized a splendid party the night before the match, where he served his guests the legendary Patiala pegs. These were notoriously substantial four-finger measure whisky pours, customarily poured from pinky to index finger. As expected, the English players partook excessively, resulting in them being very the worse for wear and, inevitably, defeated the next day. And so, the story of the Patiala peg came to be.
This take on a variation of Old Fashioned cocktail is inspired by Singh's drink. At the restaurant, we offer it from a bespoke five-litre bottle, but we've adjusted the formula to make it more suitable for a home setting.
The Patiala Peg Recipe
Yields 1 litre, enough for 10-12 drinks.
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 dash of salt
- 2g xanthan gum powder
Preparation
Put all the ingredients in a big container. Include 130g water, mix to combine, then transfer it in the fridge. It can be stored for about 21 days.
When ready to drink, measure out about 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (ideally one large cube). Serve promptly. For a traditional touch, you could use the four-finger measure for authenticity.
