Drink of the Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Tale claims that in 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a visiting English squad. To gain the upper hand, he threw a splendid party on the eve of the match, where he offered his guests the notorious Patiala pegs. These are famously generous four-finger whisky servings, traditionally poured from little finger to index finger. As expected, the English players overindulged, resulting in them being extremely hungover and, inevitably, vanquished the next day. Thus, the legend of the Patiala peg came to be.
This inspired kind-of old fashioned takes its cue from Singh's beverage. In our establishment, we offer it from a specially crafted large-format bottle, but we've adapted the recipe to make it easier for a home environment.
Patiala Peg
Produces 1 litre, enough for 10-12 people.
Ingredients
- 725g blended scotch whisky
- 130g simple syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (approximately ⅕ tsp)
- A dash of salt
- 2g xanthan gum powder
Instructions
Place all the ingredients in a sizeable jug. Include 130g water, stir thoroughly, then place it in the fridge. It can be stored for about three weeks.
When ready to drink, pour approximately 90ml of the infused whisky into a short glass containing ice (traditionally one big block). Serve promptly. If you're feeling traditional, you could pour it using your fingers as they did.
