Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend suggests that during 1920, the Maharaja of Patiala, was set that his cricket team would succeed over a touring English squad. To gain the upper hand, he hosted a grand party the night before the match, where he presented his guests the notorious Patiala pegs. These were incredibly large four-finger whisky pours, customarily poured from little finger to index finger. Predictably, the English players drank too much, resulting in them being terribly hungover and, consequently, defeated the day after. In this way, the story of the Patiala peg came to be.
This inspired kind-of old fashioned draws inspiration from Singh's drink. Here, we serve it from a custom-made large-format bottle, but we've adjusted the instructions to make it more suitable for a household setting.
The Patiala Peg Recipe
Yields 1 litre, to serve 10-12 people.
What's Required
- 725g blended Scotch
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Method
Place everything in a big container. Add 130g water, agitate thoroughly, then put it in the refrigerator. It will now keep for about a few weeks.
To serve, measure out approximately 90ml of the Patiala peg mixture into a short glass packed with ice (traditionally one big block). Enjoy promptly. For a traditional touch, you could use the four-finger measure instead.