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

Tale has it that during 1920, Bhupinder Singh, was determined that his cricket team would succeed over a touring English squad. For a competitive edge, he organized a grand party the night before the match, at which he offered his guests the notorious Patiala pegs. These are notoriously substantial four-finger whisky servings, traditionally poured from pinky to index finger. Predictably, the English players overindulged, resulting in them being very the worse for wear and, inevitably, beaten the day after. And so, the myth of the Patiala peg came to be.

This Punjabi variation of old fashioned draws inspiration from Singh's drink. Here, we offer it from a custom-made five-litre bottle, but we've modified the recipe to make it easier for a home kitchen.

The Patiala Peg Recipe

Produces 1 litre, enough for 10-12 portions.

Ingredients

  • 725g blended scotch whisky
  • 130g simple syrup
  • 6g Angostura aromatic bitters (about 1â…“ tsp)
  • 1g orange bitters (about â…• tsp)
  • A pinch of salt
  • 2g xanthan gum

Method

Put all the ingredients in a large bottle. Add 130g water, stir thoroughly, then put it in the fridge. It can be stored for about three weeks.

When ready to drink, dispense roughly 90ml of the Patiala peg mixture into a old fashioned glass packed with ice (traditionally one big block). Drink straight away. To honour tradition, you could use the four-finger measure instead.

Jessica Romero
Jessica Romero

A seasoned casino enthusiast and gaming analyst with over a decade of experience in reviewing online casinos and slot games.