🔗 Share this article Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe Tale claims that during 1920, the Maharaja of Patiala, was set that his cricket team would succeed over a touring English squad. To gain the upper hand, he hosted a lavish party on the eve of the match, at which he offered his guests the legendary Patiala pegs. These are famously large four-finger whisky pours, traditionally measured from pinky to forefinger. Unsurprisingly, the English players partook excessively, leaving them terribly hungover and, inevitably, defeated the day after. And so, the legend of the Patiala peg originated. This Punjabi variation of Old Fashioned cocktail takes its cue from Singh's beverage. At the restaurant, we offer it from a specially crafted large-format bottle, but we've modified the recipe to make it better suited for a home kitchen. The Patiala Peg Recipe Yields 1 litre, serving 10-12 people. What's Required 725g Scotch whisky blend 130g sugar syrup 6g Angostura aromatic bitters (about 1⅓ tsp) 1g orange-flavoured bitters (about ⅕ tsp) A dash of salt 2g xanthan gum Preparation Put everything in a sizeable jug. Pour in 130g water, agitate to combine, then place it in the refrigerator. It can be stored for up to three weeks. When ready to drink, dispense approximately 90ml of the prepared cocktail into a old fashioned glass containing ice (traditionally one large cube). Serve straight away. To honour tradition, you could measure it in by hand instead.