🔗 Share this article Drink This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It Legend suggests that back in 1920, the Maharaja of Patiala, was set that his team would succeed over a visiting English squad. To gain the upper hand, he threw a splendid party the night before the match, where he served his guests the notorious Patiala pegs. These are notoriously generous four-finger measure whisky servings, customarily poured from little finger to forefinger. As expected, the English players drank too much, resulting in them being very the worse for wear and, consequently, beaten the next day. And so, the myth of the Patiala peg originated. This inspired spin on the old fashioned is inspired by that original beverage. In our establishment, we present it from a specially crafted five-litre bottle, but we've adjusted the recipe to make it more suitable for a household setting. The Patiala Peg Recipe Produces 1 litre, serving 10-12 drinks. You Will Need 725g Scotch whisky blend 130g simple syrup 6g Angostura aromatic bitters (about 1⅓ tsp) 1g orange-flavoured bitters (approximately ⅕ tsp) A small pinch of salt 2g xanthan gum powder Method Place everything in a sizeable jug. Include 130g water, agitate until fully incorporated, then put it in the fridge. It can be stored for about three weeks. When ready to drink, dispense roughly 90ml of the infused whisky into a old fashioned glass packed with ice (traditionally one big block). Serve immediately. To honour tradition, you could use the four-finger measure instead.