Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend suggests that back in 1920, the Maharaja of Patiala, was set that his cricket team would win over a touring English team. To gain the upper hand, he organized a splendid party the night before the match, at which he served his guests the famous Patiala pegs. These are famously generous four-finger whisky pours, historically gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them extremely the worse for wear and, consequently, beaten the following day. Thus, the legend of the Patiala peg was born.
This Punjabi spin on the old fashioned is inspired by that original drink. In our establishment, we offer it from a specially crafted large-format bottle, but we've adjusted the instructions to make it easier for a home environment.
Patiala Peg
Produces 1 litre, enough for 10-12 people.
Ingredients
- 725g blended Scotch
- 130g simple syrup
- 6g Angostura bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Combine all the ingredients in a big container. Add 130g water, mix until fully incorporated, then place it in the fridge. It can be stored for up to three weeks.
For serving, pour roughly 90ml of the infused whisky into a old fashioned glass containing ice (preferably one big block). Enjoy straight away. To honour tradition, you could measure it in by hand for authenticity.
