Drink for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Legend has it that in 1920, Bhupinder Singh, was set that his cricket team would succeed over a touring English team. For a competitive edge, he threw a splendid party the night before the match, at which he served his guests the legendary Patiala pegs. These are notoriously large four-finger measure whisky pours, historically gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them terribly hungover and, consequently, vanquished the day after. Thus, the legend of the Patiala peg came to be.
This Punjabi kind-of old fashioned draws inspiration from that original drink. Here, we present it from a bespoke five-litre bottle, but we've modified the formula to make it easier for a household environment.
The Patiala Peg Recipe
Produces 1 litre, serving 10-12 drinks.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Combine all the ingredients in a sizeable jug. Add 130g water, mix until fully incorporated, then place it in the refrigerator. You can store it for as long as a few weeks.
For serving, dispense roughly 90ml of the infused whisky into a rocks glass packed with ice (traditionally one large cube). Enjoy immediately. For a traditional touch, you could pour it using your fingers for authenticity.
