Drink of the Week: Ambassadors Clubhouse's Patiala Peg – How to Make It
Legend suggests that in 1920, Bhupinder Singh, was set that his team would win over a visiting English side. For a competitive edge, he hosted a grand party the night before the match, at which he offered his guests the famous Patiala pegs. These are incredibly large four-finger whisky servings, historically poured from little finger to index finger. Predictably, the English players partook excessively, leaving them very hungover and, consequently, vanquished the day after. Thus, the legend of the Patiala peg originated.
This inspired spin on the old fashioned draws inspiration from that original drink. At the restaurant, we serve it from a bespoke large-format bottle, but we've adapted the formula to make it easier for a household setting.
Patiala Peg
Yields 1 litre, to serve 10-12 portions.
You Will Need
- 725g blended scotch whisky
- 130g sugar syrup (1:1)
- 6g Angostura aromatic bitters (about 1⅓ tsp)
- 1g orange-flavoured bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum powder
Preparation
Put everything in a sizeable jug. Add 130g water, mix until fully incorporated, then put it in the fridge. It can be stored for as long as a few weeks.
When ready to drink, pour approximately 90ml of the infused whisky into a rocks glass containing ice (preferably one big block). Enjoy straight away. If you're feeling traditional, you could pour it using your fingers for authenticity.
