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

Tale suggests that during 1920, Bhupinder Singh, was determined that his team would succeed over a visiting English team. For a competitive edge, he hosted a lavish party the night before the match, where he served his guests the legendary Patiala pegs. These were incredibly generous four-finger whisky servings, traditionally gauged from little finger to forefinger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defeated the next day. And so, the story of the Patiala peg originated.

This Punjabi variation of Old Fashioned cocktail takes its cue from Singh's drink. At the restaurant, we serve it from a bespoke five-litre bottle, but we've modified the instructions to make it better suited for a household setting.

Patiala Peg

Yields 1 litre, enough for 10-12 drinks.

Ingredients

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

Instructions

Put all the ingredients in a sizeable jug. Add 130g water, mix to combine, then transfer it in the fridge. It will now keep for up to 21 days.

For serving, dispense approximately 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (preferably one large cube). Drink straight away. If you're feeling traditional, you could pour it using your fingers instead.

Tammy Moore
Tammy Moore

A tech enthusiast and writer passionate about emerging technologies and their impact on society, with a background in computer science.

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