Drink for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It

Tale suggests that during 1920, the Maharaja of Patiala, was set that his team would triumph over a touring English squad. To gain the upper hand, he threw a lavish party the night before the match, where he served his guests the notorious Patiala pegs. These are notoriously substantial four-finger measure whisky servings, customarily poured from pinky to index finger. As expected, the English players drank too much, resulting in them being terribly the worse for wear and, inevitably, beaten the day after. Thus, the legend of the Patiala peg was born.

This inspired kind-of old fashioned draws inspiration from Singh's beverage. In our establishment, we offer it from a custom-made large-format bottle, but we've adjusted the formula to make it easier for a home kitchen.

The Patiala Peg Recipe

Produces 1 litre, to serve 10-12 drinks.

You Will Need

• 725g Scotch whisky blend
• 130g sugar syrup (1:1)
• 6g Angostura bitters (approximately 1⅓ tsp)
• 1g orange-flavoured bitters (about ⅕ tsp)
• A small pinch of salt
• 2g xanthan gum

Method

Place all the ingredients in a large bottle. Include 130g water, mix thoroughly, then place it in the refrigerator. It can be stored for up to a few weeks.

When ready to drink, pour about 90ml of the prepared cocktail into a old fashioned glass containing ice (preferably one big block). Enjoy immediately. For a traditional touch, you could measure it in by hand instead.