🔗 Share this article Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – Recipe Legend suggests that back in 1920, Bhupinder Singh, was set that his team would triumph over a touring English team. To gain the upper hand, he organized a grand party on the eve of the match, where he presented his guests the legendary Patiala pegs. These were famously generous four-finger measure whisky servings, customarily measured from pinky to forefinger. Predictably, the English players partook excessively, resulting in them being very the worse for wear and, consequently, beaten the following day. In this way, the legend of the Patiala peg originated. This inspired kind-of old fashioned takes its cue from the Maharaja's concoction. At the restaurant, we present it from a custom-made large-format bottle, but we've modified the instructions to make it more suitable for a home kitchen. Patiala Peg Makes 1 litre, enough for 10-12 portions. You Will Need 725g blended scotch whisky 130g sugar syrup 6g Angostura bitters (about 1⅓ tsp) 1g orange bitters (about ⅕ tsp) A dash of salt 2g xanthan gum powder Instructions Combine everything in a large bottle. Include 130g water, mix until fully incorporated, then place it in the fridge. You can store it for up to 21 days. For serving, pour roughly 90ml of the prepared cocktail into a old fashioned glass filled with ice (traditionally one large cube). Serve promptly. To honour tradition, you could pour it using your fingers instead.