Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Folklore has it that back in 1920, the Maharaja of Patiala, was set that his team would win 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 legendary Patiala pegs. These were famously substantial four-finger measure whisky pours, traditionally poured from little finger to forefinger. Predictably, the English players overindulged, resulting in them being extremely the worse for wear and, consequently, vanquished the day after. In this way, the myth of the Patiala peg was born.
This Punjabi variation of old fashioned draws inspiration from Singh's concoction. In our establishment, we offer it from a bespoke five-litre bottle, but we've adjusted the recipe to make it more suitable for a household environment.
The Patiala Peg Recipe
Makes 1 litre, serving 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Preparation
Place everything in a sizeable jug. Add 130g water, agitate until fully incorporated, then place it in the refrigerator. It will now keep for up to three weeks.
When ready to drink, measure out roughly 90ml of the Patiala peg mixture into a short glass containing ice (traditionally one large cube). Serve immediately. For a traditional touch, you could use the four-finger measure for authenticity.
