🔗 Share this article Drink of the Week: Ambassadors Clubhouse's Patiala Peg – Recipe Legend has it that during 1920, Bhupinder Singh, was set that his team would win over a visiting English team. To secure an advantage, he hosted a lavish party on the eve of the match, where he served his guests the famous Patiala pegs. These were notoriously generous four-finger whisky pours, customarily gauged from pinky to forefinger. Unsurprisingly, the English players drank too much, leaving them terribly hungover and, consequently, defeated the next day. And so, the legend of the Patiala peg was born. This Punjabi kind-of old fashioned draws inspiration from the Maharaja's concoction. Here, we serve it from a specially crafted large-format bottle, but we've modified the instructions to make it more suitable for a domestic kitchen. Patiala Peg Produces 1 litre, to serve 10-12 people. What's Required 725g blended scotch whisky 130g sugar syrup 6g Angostura aromatic bitters (about 1⅓ tsp) 1g orange bitters (approximately ⅕ tsp) A pinch of salt 2g xanthan gum Instructions Place all the ingredients in a large bottle. Include 130g water, stir to combine, then put it in the refrigerator. It can be stored for about three weeks. When ready to drink, pour approximately 90ml of the Patiala peg mixture into a short glass containing ice (traditionally one big block). Drink straight away. For a traditional touch, you could pour it using your fingers for authenticity.