Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale claims that back in 1920, the Maharaja of Patiala, was set that his team would succeed over a visiting English team. For a competitive edge, he organized a splendid party on the eve of the match, where he presented his guests the notorious Patiala pegs. These were incredibly generous four-finger whisky pours, historically gauged from little finger to forefinger. As expected, the English players drank too much, resulting in them being extremely the worse for wear and, consequently, beaten the next day. In this way, the story of the Patiala peg originated.
This Punjabi kind-of Old Fashioned cocktail draws inspiration from the Maharaja's concoction. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the formula to make it easier for a home setting.
Patiala Peg
Produces 1 litre, serving 10-12 people.
Ingredients
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Method
Combine all the ingredients in a big container. Include 130g water, agitate thoroughly, then put it in the refrigerator. You can store it for up to three weeks.
To serve, measure out roughly 90ml of the Patiala peg mixture into a short glass containing ice (preferably one large cube). Enjoy straight away. For a traditional touch, you could measure it in by hand as they did.
