Drink of the Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Folklore suggests that back in 1920, Bhupinder Singh, was determined that his cricket team would succeed over a touring English squad. For a competitive edge, he threw a splendid party the night before the match, where he served his guests the legendary Patiala pegs. These are incredibly generous four-finger whisky pours, traditionally measured from little finger to index finger. Predictably, the English players overindulged, leaving them very hungover and, inevitably, defeated the day after. Thus, the myth of the Patiala peg originated.
This inspired kind-of old fashioned draws inspiration from Singh's beverage. In our establishment, we present it from a specially crafted large-format bottle, but we've modified the recipe to make it better suited for a domestic environment.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Place everything in a big container. Add 130g water, stir until fully incorporated, then transfer it in the refrigerator. It can be stored for as long as 21 days.
When ready to drink, measure out approximately 90ml of the Patiala peg mixture into a old fashioned glass filled with ice (ideally one big block). Serve straight away. If you're feeling traditional, you could pour it using your fingers as they did.
