Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe

Legend has it that in 1920, Bhupinder Singh, was determined that his cricket team would triumph over a touring English side. For a competitive edge, he hosted a lavish party the night before the match, at which he presented his guests the legendary Patiala pegs. These were notoriously substantial four-finger whisky servings, traditionally poured from little finger to forefinger. As expected, the English players drank too much, resulting in them being extremely the worse for wear and, consequently, beaten the following day. Thus, the story of the Patiala peg was born.

This take on a spin on the old fashioned is inspired by that original concoction. In our establishment, we offer it from a bespoke five-litre bottle, but we've modified the recipe to make it better suited for a domestic setting.

Patiala Peg

Yields 1 litre, enough for 10-12 portions.

What's Required

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

Instructions

Put everything in a sizeable jug. Include 130g water, stir until fully incorporated, then transfer it in the fridge. It will now keep for up to 21 days.

To serve, dispense roughly 90ml of the prepared cocktail into a short glass filled with ice (ideally one big block). Enjoy immediately. For a traditional touch, you could use the four-finger measure for authenticity.