Drink This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Legend suggests that back in 1920, the Maharaja of Patiala, was determined that his team would succeed over a touring English squad. To gain the upper hand, he threw a splendid party the night before the match, where he offered his guests the legendary Patiala pegs. These are incredibly substantial four-finger measure whisky servings, traditionally gauged from little finger to forefinger. Predictably, the English players partook excessively, leaving them terribly the worse for wear and, consequently, vanquished the following day. Thus, the legend of the Patiala peg came to be.
This take on a kind-of old fashioned takes its cue from Singh's drink. In our establishment, we present it from a custom-made large-format bottle, but we've adjusted the recipe to make it more suitable for a domestic environment.
Patiala Peg
Yields 1 litre, serving 10-12 people.
What's Required
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Method
Place everything in a big container. Include 130g water, mix until fully incorporated, then place it in the fridge. It will now keep for as long as 21 days.
To serve, dispense roughly 90ml of the prepared cocktail into a rocks glass containing ice (preferably one large cube). Serve promptly. For a traditional touch, you could measure it in by hand instead.
