🔗 Share this article Drink This Week: The Patiala Peg Cocktail – How to Make It Tale has it that during 1920, the Maharaja of Patiala, was determined that his cricket team would win over a visiting English side. For a competitive edge, he organized a grand party the night before the match, where he offered his guests the legendary Patiala pegs. These are notoriously large four-finger measure whisky servings, customarily measured from pinky to index finger. Predictably, the English players drank too much, resulting in them being very the worse for wear and, inevitably, beaten the following day. Thus, the legend of the Patiala peg came to be. This take on a variation of old fashioned draws inspiration from that original beverage. In our establishment, we serve it from a specially crafted five-litre bottle, but we've adapted the recipe to make it better suited for a domestic kitchen. The Patiala Peg Recipe Makes 1 litre, enough for 10-12 people. Ingredients 725g blended Scotch 130g simple syrup 6g Angostura bitters (approximately 1⅓ tsp) 1g orange-flavoured bitters (approximately ⅕ tsp) A small pinch of salt 2g xanthan gum powder Preparation Place everything in a big container. Pour in 130g water, mix until fully incorporated, then put it in the refrigerator. It can be stored for about a few weeks. When ready to drink, measure out about 90ml of the prepared cocktail into a short glass containing ice (preferably one big block). Serve straight away. If you're feeling traditional, you could use the four-finger measure as they did.