🔗 Share this article Cocktail of the Week: The Patiala Peg Cocktail – Recipe Folklore suggests that in 1920, Bhupinder Singh, was determined that his cricket team would succeed over a visiting English side. To secure an advantage, he organized a grand party on the eve of the match, at which he served his guests the notorious Patiala pegs. These are famously generous four-finger measure whisky pours, historically measured from little finger to forefinger. Unsurprisingly, the English players overindulged, resulting in them being very the worse for wear and, inevitably, defeated the day after. And so, the legend of the Patiala peg was born. This Punjabi kind-of old fashioned draws inspiration from the Maharaja's drink. At the restaurant, we offer it from a bespoke large-format bottle, but we've modified the formula to make it easier for a household environment. The Patiala Peg Recipe Makes 1 litre, to serve 10-12 drinks. You Will Need 725g Scotch whisky blend 130g sugar syrup (1:1) 6g Angostura aromatic bitters (about 1⅓ tsp) 1g orange-flavoured bitters (approximately ⅕ tsp) A dash of salt 2g xanthan gum powder Method Combine everything in a sizeable jug. Include 130g water, agitate until fully incorporated, then transfer it in the fridge. It can be stored for about a few weeks. For serving, pour roughly 90ml of the infused whisky into a rocks glass packed with ice (ideally one large cube). Serve promptly. For a traditional touch, you could measure it in by hand for authenticity.