Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe
Tale has it that back in 1920, Bhupinder Singh, was adamant that his team would win over a touring English team. For a competitive edge, he organized a lavish party on the eve of the match, at which he offered his guests the famous Patiala pegs. These are famously substantial four-finger whisky pours, customarily gauged from pinky to index finger. As expected, the English players overindulged, leaving them very the worse for wear and, inevitably, vanquished the day after. In this way, the legend of the Patiala peg came to be.
This Punjabi spin on the Old Fashioned cocktail draws inspiration from that original concoction. At the restaurant, we offer it from a bespoke five-litre bottle, but we've modified the recipe to make it better suited for a household environment.
The Patiala Peg Recipe
Makes 1 litre, enough for 10-12 people.
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 pinch of salt
- 2g xanthan gum powder
Instructions
Combine all the ingredients in a big container. Add 130g water, stir to combine, then transfer it in the fridge. It can be stored for about 21 days.
To serve, pour about 90ml of the Patiala peg mixture into a rocks glass filled with ice (preferably one large cube). Enjoy immediately. For a traditional touch, you could use the four-finger measure as they did.
