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

Folklore has it that during 1920, the Maharaja of Patiala, was adamant that his cricket team would win over a touring English team. For a competitive edge, he organized a splendid party the night before the match, where he served his guests the notorious Patiala pegs. These were famously large four-finger measure whisky servings, historically gauged from pinky to index finger. As expected, the English players partook excessively, leaving them very hungover and, consequently, defeated the day after. Thus, the myth of the Patiala peg came to be.

This inspired variation of Old Fashioned cocktail takes its cue from the Maharaja's concoction. In our establishment, we serve it from a custom-made five-litre bottle, but we've adapted the recipe to make it easier for a domestic setting.

The Patiala Peg Recipe

Yields 1 litre, to serve 10-12 portions.

What's Required

• 725g Scotch whisky blend
• 130g simple syrup
• 6g Angostura bitters (about 1⅓ tsp)
• 1g orange-flavoured bitters (approximately ⅕ tsp)
• A small pinch of salt
• 2g xanthan gum powder

Method

Combine all the ingredients in a sizeable jug. Include 130g water, stir thoroughly, then transfer it in the fridge. It can be stored for up to a few weeks.

For serving, pour roughly 90ml of the Patiala peg mixture into a short glass packed with ice (traditionally one large cube). Enjoy immediately. For a traditional touch, you could measure it in by hand instead.