🔗 Share this article Cocktail of the Week: The Patiala Peg Cocktail – How to Make It Legend claims that in 1920, Bhupinder Singh, was adamant that his team would succeed over a touring English squad. To gain the upper hand, he organized a lavish party the night before the match, at which he served his guests the legendary Patiala pegs. These were incredibly large four-finger measure whisky pours, historically measured from pinky to forefinger. Unsurprisingly, the English players partook excessively, resulting in them being very the worse for wear and, consequently, beaten the next day. Thus, the legend of the Patiala peg came to be. This take on a variation of old fashioned draws inspiration from Singh's drink. In our establishment, we serve it from a specially crafted large-format bottle, but we've adapted the recipe to make it better suited for a household environment. The Patiala Peg Recipe Produces 1 litre, to serve 10-12 portions. What's Required 725g Scotch whisky blend 130g sugar syrup (1:1) 6g Angostura bitters (approximately 1⅓ tsp) 1g orange-flavoured bitters (about ⅕ tsp) A dash of salt 2g xanthan gum powder Preparation Put everything in a big container. Add 130g water, mix to combine, then put it in the refrigerator. It can be stored for as long as a few weeks. When ready to drink, pour roughly 90ml of the prepared cocktail into a short glass filled with ice (ideally one large cube). Drink promptly. To honour tradition, you could measure it in by hand instead.