Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale claims that in 1920, the Maharaja of Patiala, was adamant that his team would win over a visiting English squad. To secure an advantage, he hosted a splendid party the night before the match, at which he served his guests the legendary Patiala pegs. These are famously substantial four-finger whisky pours, customarily poured from little finger to index finger. As expected, the English players drank too much, resulting in them being terribly hungover and, inevitably, vanquished the day after. Thus, the myth of the Patiala peg came to be.
This inspired spin on the old fashioned draws inspiration from the Maharaja's concoction. In our establishment, we present it from a bespoke large-format bottle, but we've adjusted the formula to make it more suitable for a household setting.
Patiala Peg
Yields 1 litre, serving 10-12 portions.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Method
Place all the ingredients in a sizeable jug. Add 130g water, agitate until fully incorporated, then put it in the fridge. It can be stored for up to a few weeks.
For serving, measure out approximately 90ml of the Patiala peg mixture into a rocks glass packed with ice (ideally one large cube). Drink straight away. If you're feeling traditional, you could measure it in by hand as they did.
