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

Folklore claims that in 1920, the Maharaja of Patiala, was adamant that his team would succeed over a visiting English side. To secure an advantage, he threw a grand party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These are incredibly large four-finger whisky pours, historically gauged from little finger to index finger. Unsurprisingly, the English players drank too much, leaving them extremely the worse for wear and, consequently, vanquished the day after. In this way, the myth of the Patiala peg originated.

This inspired spin on the old fashioned is inspired by the Maharaja's concoction. At the restaurant, we present it from a specially crafted five-litre bottle, but we've modified the recipe to make it more suitable for a household environment.

The Patiala Peg Recipe

Makes 1 litre, serving 10-12 drinks.

What's Required

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

Method

Place all the ingredients in a big container. Add 130g water, stir to combine, then transfer it in the fridge. It can be stored for about a few weeks.

To serve, pour approximately 90ml of the prepared cocktail into a rocks glass filled with ice (ideally one big block). Serve straight away. For a traditional touch, you could pour it using your fingers for authenticity.