🔗 Share this article Cocktail This Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe Tale has it that during 1920, Bhupinder Singh, was adamant that his team would succeed over a visiting English side. To gain the upper hand, he threw a lavish party the night before the match, where he presented his guests the legendary Patiala pegs. These were notoriously large four-finger measure whisky pours, customarily gauged from pinky to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being very the worse for wear and, consequently, beaten the next day. In this way, the myth of the Patiala peg was born. This take on a kind-of old fashioned draws inspiration from Singh's drink. At the restaurant, we serve it from a bespoke five-litre bottle, but we've modified the recipe to make it better suited for a household setting. Patiala Peg Produces 1 litre, serving 10-12 portions. Ingredients 725g Scotch whisky blend 130g simple syrup 6g Angostura bitters (about 1⅓ tsp) 1g orange-flavoured bitters (about ⅕ tsp) A pinch of salt 2g xanthan gum powder Preparation Combine everything in a large bottle. Include 130g water, mix thoroughly, then put it in the refrigerator. It can be stored for as long as three weeks. For serving, measure out roughly 90ml of the Patiala peg mixture into a rocks glass filled with ice (preferably one big block). Drink straight away. If you're feeling traditional, you could use the four-finger measure as they did.