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

Folklore claims that in 1920, Bhupinder Singh, was set that his team would win over a touring English team. To secure an advantage, he hosted a splendid party on the eve of the match, where he offered his guests the legendary Patiala pegs. These are famously large four-finger whisky servings, historically poured from pinky to forefinger. Predictably, the English players partook excessively, leaving them extremely hungover and, inevitably, beaten the following day. Thus, the legend of the Patiala peg was born.

This inspired variation of old fashioned draws inspiration from the Maharaja's concoction. In our establishment, we present it from a bespoke five-litre bottle, but we've adjusted the formula to make it better suited for a home setting.

The Patiala Peg Recipe

Produces 1 litre, serving 10-12 drinks.

What's Required

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

Method

Combine everything in a large bottle. Add 130g water, mix thoroughly, then put it in the fridge. It can be stored for about a few weeks.

To serve, measure out approximately 90ml of the prepared cocktail into a short glass containing ice (ideally one large cube). Serve promptly. For a traditional touch, you could use the four-finger measure for authenticity.