Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Legend has it that back in 1920, the Maharaja of Patiala, was determined that his team would triumph over a touring English squad. To secure an advantage, he organized a lavish party on the eve of the match, at which he served his guests the notorious Patiala pegs. These were notoriously substantial four-finger measure whisky servings, customarily poured from little finger to forefinger. As expected, the English players drank too much, leaving them extremely hungover and, inevitably, vanquished the following day. And so, the myth of the Patiala peg was born.
This take on a spin on the old fashioned takes its cue from the Maharaja's beverage. In our establishment, we offer it from a bespoke five-litre bottle, but we've modified the instructions to make it easier for a household kitchen.
Patiala Peg
Yields 1 litre, enough for 10-12 portions.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Place all the ingredients in a big container. Pour in 130g water, stir until fully incorporated, then put it in the fridge. You can store it for as long as 21 days.
To serve, dispense approximately 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (traditionally one big block). Serve promptly. For a traditional touch, you could use the four-finger measure as they did.
