Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale claims that during 1920, Bhupinder Singh, was set that his cricket team would win over a touring English side. For a competitive edge, he hosted a lavish party on the eve of the match, at which he offered his guests the famous Patiala pegs. These were notoriously substantial four-finger whisky pours, customarily measured from pinky to forefinger. Unsurprisingly, the English players partook excessively, leaving them terribly hungover and, consequently, defeated the next day. In this way, the myth of the Patiala peg came to be.
This Punjabi kind-of old fashioned draws inspiration from that original concoction. At the restaurant, we offer it from a bespoke five-litre bottle, but we've adapted the formula to make it better suited for a home kitchen.
Patiala Peg
Produces 1 litre, enough for 10-12 drinks.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum powder
Instructions
Place everything in a sizeable jug. Include 130g water, stir to combine, then place it in the refrigerator. It can be stored for about a few weeks.
When ready to drink, measure out about 90ml of the infused whisky into a short glass containing ice (ideally one big block). Enjoy immediately. For a traditional touch, you could measure it in by hand for authenticity.
