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

Tale claims that back in 1920, Bhupinder Singh, was set that his team would win over a touring English side. To gain the upper hand, he organized a lavish party the night before the match, at which he served his guests the notorious Patiala pegs. These were notoriously substantial four-finger whisky pours, traditionally gauged from pinky to forefinger. As expected, the English players overindulged, leaving them extremely the worse for wear and, inevitably, defeated the following day. Thus, the legend of the Patiala peg came to be.

This Punjabi kind-of Old Fashioned cocktail draws inspiration from Singh's concoction. In our establishment, we offer it from a specially crafted five-litre bottle, but we've adapted the instructions to make it easier for a household environment.

Patiala Peg

Yields 1 litre, serving 10-12 portions.

Ingredients

• 725g blended scotch whisky
• 130g sugar syrup
• 6g Angostura bitters (about 1⅓ tsp)
• 1g orange bitters (about ⅕ tsp)
• A dash of salt
• 2g xanthan gum powder

Instructions

Combine all the ingredients in a sizeable jug. Pour in 130g water, mix until fully incorporated, then place it in the fridge. It will now keep for about three weeks.

When ready to drink, pour approximately 90ml of the infused whisky into a short glass packed with ice (preferably one large cube). Drink immediately. If you're feeling traditional, you could measure it in by hand instead.