Drink This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Tale suggests that during 1920, the Maharaja of Patiala, was set that his team would win over a touring English side. For a competitive edge, he organized a splendid party the night before the match, where he presented his guests the legendary Patiala pegs. These are famously generous four-finger whisky servings, traditionally poured from little finger to forefinger. As expected, the English players overindulged, leaving them very the worse for wear and, consequently, defeated the next day. In this way, the myth of the Patiala peg originated.
This take on a variation of Old Fashioned cocktail takes its cue from Singh's drink. Here, we offer it from a custom-made five-litre bottle, but we've adapted the formula to make it better suited for a domestic kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 people.
You Will Need
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1â…“ tsp)
- 1g orange bitters (approximately â…• tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Put all the ingredients in a large bottle. Pour in 130g water, mix to combine, then transfer it in the fridge. It can be stored for about a few weeks.
For serving, pour approximately 90ml of the infused whisky into a short glass containing ice (preferably one large cube). Enjoy promptly. For a traditional touch, you could use the four-finger measure for authenticity.