Cocktail for This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe

Legend has it that back in 1920, Bhupinder Singh, was set that his team would win over a touring English team. For a competitive edge, he organized a grand party on the eve of the match, at which he offered his guests the famous Patiala pegs. These were incredibly generous four-finger whisky servings, customarily measured from pinky to index finger. Predictably, the English players overindulged, resulting in them being very the worse for wear and, consequently, defeated the next day. In this way, the myth of the Patiala peg was born.

This Punjabi variation of old fashioned takes its cue from the Maharaja's beverage. At the restaurant, we present it from a custom-made five-litre bottle, but we've adjusted the formula to make it easier for a household kitchen.

The Patiala Peg Recipe

Produces 1 litre, to serve 10-12 drinks.

What's Required

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

Method

Combine everything in a big container. Include 130g water, stir until fully incorporated, then place it in the fridge. It will now keep for up to three weeks.

For serving, dispense about 90ml of the prepared cocktail into a old fashioned glass packed with ice (traditionally one big block). Enjoy promptly. For a traditional touch, you could pour it using your fingers instead.