Drink for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend claims that during 1920, Bhupinder Singh, was determined that his team would win over a visiting English squad. To secure an advantage, he threw a splendid party on the eve of the match, at which he offered his guests the famous Patiala pegs. These were notoriously generous four-finger whisky servings, customarily poured from pinky to index finger. Predictably, the English players partook excessively, resulting in them being extremely the worse for wear and, inevitably, vanquished the following day. Thus, the story of the Patiala peg was born.
This inspired kind-of old fashioned draws inspiration from the Maharaja's beverage. At the restaurant, we present it from a custom-made large-format bottle, but we've modified the formula to make it more suitable for a domestic setting.
Patiala Peg
Produces 1 litre, serving 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A dash of salt
- 2g xanthan gum
Instructions
Put all the ingredients in a big container. Include 130g water, agitate to combine, then place it in the refrigerator. It can be stored for as long as 21 days.
For serving, dispense about 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (ideally one big block). Serve immediately. If you're feeling traditional, you could measure it in by hand as they did.
