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

Legend claims that during 1920, the Maharaja of Patiala, was set that his cricket team would succeed over a visiting English side. For a competitive edge, he organized a lavish party the night before the match, where he offered his guests the famous Patiala pegs. These were famously generous four-finger measure whisky servings, traditionally measured from little finger to forefinger. As expected, the English players partook excessively, leaving them terribly hungover and, consequently, beaten the next day. And so, the myth of the Patiala peg originated.

This take on a kind-of Old Fashioned cocktail is inspired by that original concoction. At the restaurant, we present it from a specially crafted large-format bottle, but we've modified the instructions to make it easier for a household setting.

Patiala Peg

Produces 1 litre, enough for 10-12 portions.

What's Required

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

Method

Combine everything in a sizeable jug. Include 130g water, stir thoroughly, then put it in the refrigerator. You can store it for as long as 21 days.

To serve, pour about 90ml of the infused whisky into a rocks glass packed with ice (ideally one big block). Enjoy immediately. If you're feeling traditional, you could measure it in by hand for authenticity.