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

Folklore suggests that back in 1920, the Maharaja of Patiala, was determined that his team would triumph over a touring English team. For a competitive edge, he hosted a grand party on the eve of the match, where he offered his guests the famous Patiala pegs. These were famously substantial four-finger measure whisky pours, historically measured from pinky to forefinger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, vanquished the next day. Thus, the myth of the Patiala peg came to be.

This take on a spin on the Old Fashioned cocktail draws inspiration from the Maharaja's concoction. Here, we serve it from a bespoke five-litre bottle, but we've adjusted the instructions to make it better suited for a domestic setting.

Patiala Peg

Makes 1 litre, enough for 10-12 people.

You Will Need

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

Preparation

Combine all the ingredients in a large bottle. Include 130g water, stir to combine, then put it in the refrigerator. It will now keep for up to a few weeks.

To serve, measure out roughly 90ml of the prepared cocktail into a rocks glass filled with ice (preferably one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers as they did.

Julie Myers
Julie Myers

Marlon Vance is a seasoned sports analyst with over a decade of experience in betting markets, specializing in data-driven predictions and strategy development.