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

Tale has it that in 1920, Bhupinder Singh, was adamant that his team would succeed over a touring English team. To secure an advantage, he hosted a grand party the night before the match, at which he presented his guests the famous Patiala pegs. These were notoriously generous four-finger whisky servings, customarily poured from pinky to index finger. As expected, the English players partook excessively, leaving them extremely hungover and, consequently, defeated the next day. And so, the story of the Patiala peg originated.

This take on a spin on the Old Fashioned cocktail is inspired by the Maharaja's drink. At the restaurant, we present it from a specially crafted five-litre bottle, but we've adapted the formula to make it easier for a household kitchen.

The Patiala Peg Recipe

Makes 1 litre, enough for 10-12 drinks.

What's Required

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

Instructions

Combine all the ingredients in a large bottle. Include 130g water, agitate to combine, then transfer it in the refrigerator. It can be stored for up to a few weeks.

When ready to drink, dispense approximately 90ml of the Patiala peg mixture into a rocks glass filled with ice (preferably one big block). Enjoy promptly. If you're feeling traditional, you could measure it in by hand as they did.