Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail ā How to Make It
Tale claims that during 1920, Bhupinder Singh, was determined that his team would triumph over a touring English squad. To secure an advantage, he hosted a grand party the night before the match, where he served his guests the notorious Patiala pegs. These are notoriously generous four-finger whisky servings, customarily poured from pinky to forefinger. As expected, the English players drank too much, resulting in them being extremely the worse for wear and, inevitably, defeated the day after. In this way, the legend of the Patiala peg originated.
This Punjabi kind-of old fashioned takes its cue from that original beverage. In our establishment, we offer it from a bespoke large-format bottle, but we've adapted the formula to make it more suitable for a home kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1ā tsp)
- 1g orange-flavoured bitters (about ā tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Put all the ingredients in a big container. Include 130g water, mix to combine, then put it in the refrigerator. It will now keep for up to a few weeks.
To serve, pour about 90ml of the prepared cocktail into a short glass filled with ice (ideally one large cube). Serve immediately. To honour tradition, you could measure it in by hand instead.
