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

Folklore has it that back in 1920, Bhupinder Singh, was adamant that his cricket team would triumph over a touring English team. For a competitive edge, he organized a grand party the night before the match, where he served his guests the famous Patiala pegs. These were notoriously generous four-finger whisky pours, traditionally gauged from little finger to forefinger. Predictably, the English players overindulged, resulting in them being terribly hungover and, consequently, vanquished the following day. In this way, the legend of the Patiala peg was born.

This take on a variation of old fashioned is inspired by the Maharaja's drink. At the restaurant, we present it from a bespoke five-litre bottle, but we've adjusted the instructions to make it easier for a household setting.

The Patiala Peg Recipe

Produces 1 litre, serving 10-12 people.

You Will Need

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

Method

Place all the ingredients in a sizeable jug. Pour in 130g water, stir thoroughly, then place it in the fridge. It will now keep for about 21 days.

When ready to drink, dispense approximately 90ml of the prepared cocktail into a old fashioned glass packed with ice (ideally one large cube). Drink straight away. If you're feeling traditional, you could pour it using your fingers for authenticity.