Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It
Tale claims that during 1920, the Maharaja of Patiala, was adamant that his team would succeed over a visiting English squad. For a competitive edge, he hosted a grand party on the eve of the match, where he presented his guests the famous Patiala pegs. These were famously substantial four-finger measure whisky servings, customarily measured from pinky to forefinger. Predictably, the English players drank too much, resulting in them being very hungover and, inevitably, defeated the day after. And so, the story of the Patiala peg was born.
This inspired kind-of old fashioned is inspired by the Maharaja's beverage. Here, we serve it from a bespoke five-litre bottle, but we've adjusted the instructions to make it easier for a domestic environment.
Patiala Peg
Yields 1 litre, enough for 10-12 portions.
What's Required
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Combine all the ingredients in a big container. Add 130g water, agitate to combine, then place it in the fridge. You can store it for about 21 days.
To serve, measure out approximately 90ml of the prepared cocktail into a old fashioned glass filled with ice (ideally one large cube). Enjoy promptly. For a traditional touch, you could measure it in by hand for authenticity.