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

Folklore suggests that in 1920, Bhupinder Singh, was adamant that his cricket team would triumph over a visiting English team. To secure an advantage, he organized a lavish party on the eve of the match, at which he offered his guests the famous Patiala pegs. These were famously generous four-finger measure whisky pours, traditionally measured from little finger to forefinger. Unsurprisingly, the English players overindulged, resulting in them being extremely hungover and, consequently, defeated the following day. And so, the myth of the Patiala peg originated.

This inspired spin on the Old Fashioned cocktail draws inspiration from the Maharaja's beverage. In our establishment, we present it from a custom-made five-litre bottle, but we've adapted the instructions to make it better suited for a household setting.

The Patiala Peg Recipe

Makes 1 litre, serving 10-12 drinks.

Ingredients

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

Preparation

Place everything in a sizeable jug. Include 130g water, stir until fully incorporated, then put it in the refrigerator. It will now keep for up to 21 days.

When ready to drink, dispense approximately 90ml of the infused whisky into a old fashioned glass filled with ice (ideally one big block). Enjoy immediately. For a traditional touch, you could measure it in by hand instead.