🔗 Share this article Drink This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe Legend claims that back in 1920, Bhupinder Singh, was adamant that his team would succeed over a visiting English side. To secure an advantage, he organized a lavish party on the eve of the match, at which he served his guests the legendary Patiala pegs. These are famously large four-finger measure whisky pours, traditionally measured from little finger to index finger. Unsurprisingly, the English players partook excessively, leaving them extremely hungover and, consequently, defeated the next day. Thus, the myth of the Patiala peg was born. This inspired variation of Old Fashioned cocktail takes its cue from the Maharaja's concoction. In our establishment, we serve it from a bespoke large-format bottle, but we've modified the recipe to make it easier for a household kitchen. The Patiala Peg Recipe Yields 1 litre, serving 10-12 people. What's Required 725g blended Scotch 130g simple syrup 6g Angostura bitters (approximately 1⅓ tsp) 1g orange-flavoured bitters (approximately ⅕ tsp) A pinch of salt 2g xanthan gum Preparation Put everything in a large bottle. Pour in 130g water, mix to combine, then transfer it in the fridge. You can store it for up to 21 days. For serving, dispense roughly 90ml of the Patiala peg mixture into a short glass packed with ice (preferably one big block). Serve immediately. If you're feeling traditional, you could measure it in by hand instead.