Drink This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Tale has it that during 1920, Bhupinder Singh, was adamant that his team would triumph over a touring English squad. To gain the upper hand, he organized a lavish party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These are notoriously large four-finger whisky servings, historically poured from little finger to forefinger. As expected, the English players overindulged, resulting in them being extremely hungover and, consequently, beaten the following day. And so, the myth of the Patiala peg originated.
This Punjabi variation of old fashioned is inspired by Singh's drink. In our establishment, we offer it from a specially crafted five-litre bottle, but we've modified the formula to make it easier for a domestic environment.
Patiala Peg
Makes 1 litre, enough for 10-12 drinks.
What's Required
- 725g Scotch whisky blend
- 130g simple syrup
- 6g Angostura aromatic bitters (approximately 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A small pinch of salt
- 2g xanthan gum
Instructions
Combine all the ingredients in a big container. Include 130g water, agitate until fully incorporated, then place it in the fridge. It can be stored for about 21 days.
When ready to drink, measure out approximately 90ml of the infused whisky into a short glass packed with ice (preferably one large cube). Enjoy immediately. If you're feeling traditional, you could pour it using your fingers for authenticity.
