Drink of the Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Folklore claims that in 1920, Bhupinder Singh, was adamant that his team would triumph over a visiting English squad. To secure an advantage, he organized a grand party the night before the match, at which he presented his guests the legendary Patiala pegs. These are incredibly generous four-finger measure whisky pours, customarily poured from little finger to forefinger. Unsurprisingly, the English players partook excessively, leaving them very the worse for wear and, consequently, defeated the day after. In this way, the story of the Patiala peg originated.
This take on a variation of old fashioned takes its cue from Singh's drink. In our establishment, we offer it from a specially crafted five-litre bottle, but we've modified the instructions to make it easier for a domestic kitchen.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 drinks.
You Will Need
- 725g Scotch whisky blend
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Combine all the ingredients in a large bottle. Include 130g water, mix to combine, then place it in the refrigerator. It can be stored for about a few weeks.
When ready to drink, pour roughly 90ml of the prepared cocktail into a short glass packed with ice (ideally one big block). Drink immediately. To honour tradition, you could pour it using your fingers for authenticity.
