From Royal Strategy to Modern Mixology
A legendary tale of sporting cunning lies behind one of London's most distinctive whisky serves. The Patiala Peg, a Punjabi-inspired twist on the classic old fashioned, is said to have its origins in a clever ploy by Maharaja Bhupinder Singh of Patiala in 1920. According to lore, the Maharaja was determined his cricket team would defeat a visiting English side.
The Night Before the Match
The story goes that on the eve of the crucial match, the Maharaja hosted an extravagant party for the English players. His weapon of choice was the 'Patiala peg' – a notoriously generous measure of whisky traditionally poured to a height of four fingers, from pinky to index finger. The visiting team indulged liberally, leading to severe hangovers the following day. The result was an inevitable victory for the Maharaja's side, and the legend of the Patiala peg was born.
Today, this piece of liquid history is celebrated at the Ambassadors Clubhouse in London's West End. Beverage director James Stevenson has created a version inspired by the original, served from a bespoke five-litre bottle in the restaurant. For home enthusiasts, the team has kindly adapted the recipe.
The Ambassadors Clubhouse Patiala Peg Recipe
This recipe makes approximately one litre, enough for 10-12 servings. Once prepared, the mix will keep in the refrigerator for up to three weeks.
Ingredients:
- 725g blended Scotch whisky (they use Johnnie Walker Black Label)
- 130g sugar syrup
- 6g Angostura bitters (roughly 1⅓ teaspoons)
- 1g orange bitters (roughly ⅕ teaspoon)
- A pinch of salt
- 2g xanthan gum
- 130g water
Method:
Combine all ingredients, including the water, in a large bottle or jug. Stir well until fully integrated. Chill the mixture in the fridge.
To Serve:
Pour about 90ml of the Patiala peg mix into a rocks glass filled with ice – a single large block is ideal. For an authentic touch, you could even measure the pour using the traditional four-finger method.
This cocktail is more than just a drink; it's a conversation piece steeped in a playful, if somewhat mischievous, history. It connects a modern London dining room to a royal court in Punjab over a century ago, proving that a good story is often the best mixer.
