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

Tale suggests that during 1920, Bhupinder Singh, was set that his team would succeed over a visiting English squad. To gain the upper hand, he organized a grand party the night before the match, where he served his guests the legendary Patiala pegs. These are incredibly substantial four-finger whisky pours, customarily gauged from little finger to index finger. Predictably, the English players overindulged, resulting in them being very the worse for wear and, inevitably, vanquished the following day. In this way, the myth of the Patiala peg was born.

This inspired variation of Old Fashioned cocktail takes its cue from that original drink. Here, we present it from a bespoke five-litre bottle, but we've adjusted the formula to make it better suited for a household setting.

The Patiala Peg Recipe

Yields 1 litre, to serve 10-12 people.

What's Required

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

Preparation

Place all the ingredients in a large bottle. Add 130g water, mix to combine, then put it in the refrigerator. You can store it for as long as 21 days.

For serving, dispense approximately 90ml of the infused whisky into a old fashioned glass packed with ice (preferably one big block). Enjoy immediately. For a traditional touch, you could pour it using your fingers as they did.