Drink of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It

Legend claims that during 1920, the Maharaja of Patiala, was determined that his team would win over a touring English squad. For a competitive edge, he organized a splendid party the night before the match, where he presented his guests the notorious Patiala pegs. These are famously generous four-finger whisky pours, historically gauged from pinky to index finger. Predictably, the English players overindulged, leaving them extremely the worse for wear and, consequently, vanquished the following day. And so, the legend of the Patiala peg originated.

This inspired variation of old fashioned is inspired by that original drink. In our establishment, we offer it from a bespoke five-litre bottle, but we've adapted the recipe to make it better suited for a household setting.

The Patiala Peg Recipe

Yields 1 litre, enough for 10-12 portions.

What's Required

• 725g blended scotch whisky
• 130g sugar syrup (1:1)
• 6g Angostura aromatic bitters (approximately 1⅓ tsp)
• 1g orange bitters (about ⅕ tsp)
• A dash of salt
• 2g xanthan gum powder

Method

Put everything in a big container. Add 130g water, agitate until fully incorporated, then put it in the fridge. You can store it for about a few weeks.

For serving, dispense approximately 90ml of the infused whisky into a old fashioned glass containing ice (traditionally one large cube). Drink promptly. For a traditional touch, you could pour it using your fingers instead.