🔗 Share this article Drink for This Week: Ambassadors Clubhouse's Patiala Peg – Recipe Folklore has it that in 1920, Bhupinder Singh, was set that his cricket team would triumph over a visiting English squad. To secure an advantage, he hosted a lavish party the night before the match, where he presented his guests the legendary Patiala pegs. These are notoriously substantial four-finger whisky pours, historically poured from pinky to index finger. Unsurprisingly, the English players partook excessively, leaving them extremely hungover and, consequently, defeated the next day. In this way, the myth of the Patiala peg came to be. This inspired variation of old fashioned takes its cue from that original concoction. At the restaurant, we offer it from a bespoke five-litre bottle, but we've adapted the recipe to make it more suitable for a domestic environment. Patiala Peg Yields 1 litre, enough for 10-12 people. Ingredients 725g blended scotch whisky 130g sugar syrup 6g Angostura aromatic bitters (approximately 1⅓ tsp) 1g orange bitters (approximately ⅕ tsp) A dash of salt 2g xanthan gum Instructions Combine everything in a large bottle. Pour in 130g water, agitate until fully incorporated, then put it in the fridge. You can store it for as long as three weeks. When ready to drink, measure out roughly 90ml of the infused whisky into a rocks glass packed with ice (ideally one large cube). Enjoy straight away. For a traditional touch, you could measure it in by hand instead.