Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Folklore has it that during 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a visiting English squad. To gain the upper hand, he hosted a splendid party the night before the match, where he offered his guests the notorious Patiala pegs. These are notoriously large four-finger measure whisky pours, customarily gauged from pinky to index finger. Predictably, the English players drank too much, leaving them terribly the worse for wear and, consequently, defeated the following day. And so, the myth of the Patiala peg came to be.
This take on a kind-of old fashioned is inspired by the Maharaja's drink. In our establishment, we offer it from a custom-made large-format bottle, but we've modified the instructions to make it better suited for a domestic environment.
The Patiala Peg Recipe
Yields 1 litre, serving 10-12 people.
What's Required
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Instructions
Put all the ingredients in a large bottle. Include 130g water, stir thoroughly, then put it in the fridge. It will now keep for up to 21 days.
When ready to drink, pour roughly 90ml of the infused whisky into a old fashioned glass containing ice (preferably one big block). Drink immediately. To honour tradition, you could pour it using your fingers as they did.
