Cocktail Of The Week: Ambassadors Clubhouse’s Patiala Peg – Recipe | The Good Mixer

Legend has it that successful 1920 Bhupinder Singh, nan maharaja of Patiala, was wished that his cricket squad would triumph complete a visiting English team. To summation nan precocious hand, he hosted a expansive statement nan nighttime earlier nan lucifer astatine which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to scale finger. Unsurprisingly, nan English players overindulged, leaving them very hungover and, inevitably, defeated nan adjacent day, and nan fable of nan Patiala peg was born. This Punjabi kind-of aged fashioned is inspired by Singh’s drink. At nan restaurant, we service it from a bespoke five-litre bottle, but we’ve adapted nan look to make it much suitable for a home environment.

Patiala peg

Makes 1 litre, to service 10-12

725g blended scotch whisky – we usage Johnnie Walker Black Label
130g sweetener syrup
6g Angostura bitters (about 1⅓ tsp)
1g orangish bitters (about ⅕ tsp)
A pinch of salt
2g xanthan gum

Put everything successful a ample vessel aliases jug, adhd 130g water, operation to combine, past put successful nan fridge, wherever it will now support for up to 3 weeks.

To serve, move astir 90ml Patiala peg into a rocks solid filled pinch crystal (we usage 1 large block), and service – if you’re emotion traditional, measurement it successful by manus instead.

• James Stevenson, beverage director, Ambassadors Clubhouse, London W1