2 hours ago
Latest Updates
Featured Posts
Get in Touch
Location:
123 Innovation Street
Tech District, CA 94105
123 Innovation Street
Tech District, CA 94105
Email:
hello@brand.com
hello@brand.com
Phone:
+1 (234) 567-890
+1 (234) 567-890
Cocktail This Week: Ambassadors Clubhouse's Patiala Peg – Recipe
Folklore suggests that during 1920, the Maharaja of Patiala, was adamant that his cricket team would succeed over a touring English squad. To gain the upper hand, he organized a grand party the night before the match, at which he offered his guests the notorious Patiala pegs. These were incredibly large four-finger measure whisky pours, historically poured from pinky to index finger. Predictably, the English players drank too much, resulting in them being very the worse for wear and, inevitably, defeated the next day. Thus, the story of the Patiala peg was born.
This inspired variation of old fashioned draws inspiration from that original drink. At the restaurant, we present it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it better suited for a home kitchen.
Patiala Peg
Makes 1 litre, to serve 10-12 portions.
Ingredients
- 725g Scotch whisky blend
- 130g sugar syrup
- 6g Angostura bitters (about 1⅓ tsp)
- 1g orange bitters (about ⅕ tsp)
- A pinch of salt
- 2g xanthan gum
Preparation
Place everything in a sizeable jug. Include 130g water, agitate to combine, then put it in the refrigerator. You can store it for up to 21 days.
To serve, dispense roughly 90ml of the Patiala peg mixture into a rocks glass packed with ice (preferably one large cube). Enjoy straight away. For a traditional touch, you could use the four-finger measure as they did.
Sponsored News
News
News
News
News
The Horror Follow-Up <em>Influencers</em> Could Give Other Digital Thrillers a Bad Case of FOMO
Emily Johnson
07 May 2026
News
News