🔗 Share this article Cocktail of the Week: Ambassadors Clubhouse's Patiala Peg Cocktail – How to Make It Legend has it that during 1920, the Maharaja of Patiala, was set that his cricket team would succeed over a visiting English squad. To secure an advantage, he threw a grand party the night before the match, where he served his guests the notorious Patiala pegs. These were notoriously generous four-finger measure whisky pours, traditionally gauged from little finger to index finger. As expected, the English players overindulged, leaving them very hungover and, inevitably, beaten the day after. And so, the legend of the Patiala peg originated. This take on a kind-of Old Fashioned cocktail takes its cue from that original beverage. At the restaurant, we offer it from a custom-made large-format bottle, but we've modified the recipe to make it easier for a home setting. Patiala Peg Makes 1 litre, to serve 10-12 drinks. You Will Need 725g blended scotch whisky 130g sugar syrup 6g Angostura aromatic bitters (approximately 1⅓ tsp) 1g orange-flavoured bitters (approximately ⅕ tsp) A dash of salt 2g xanthan gum Preparation Combine all the ingredients in a large bottle. Add 130g water, agitate thoroughly, then transfer it in the fridge. You can store it for up to 21 days. To serve, dispense about 90ml of the prepared cocktail into a short glass filled with ice (ideally one big block). Serve promptly. If you're feeling traditional, you could use the four-finger measure as they did.