🔗 Share this article Drink This Week: Ambassadors Clubhouse's Patiala Peg – How to Make It Legend suggests that during 1920, Bhupinder Singh, was adamant that his team would succeed over a touring English team. To gain the upper hand, he threw a grand party on the eve of the match, at which he offered his guests the notorious Patiala pegs. These are notoriously large four-finger whisky servings, traditionally poured from little finger to forefinger. Predictably, the English players partook excessively, leaving them extremely hungover and, inevitably, vanquished the day after. And so, the myth of the Patiala peg originated. This take on a spin on the Old Fashioned cocktail takes its cue from that original beverage. Here, we present it from a bespoke five-litre bottle, but we've adjusted the recipe to make it better suited for a household setting. Patiala Peg Yields 1 litre, enough for 10-12 drinks. What's Required 725g blended scotch whisky 130g sugar syrup 6g Angostura aromatic bitters (about 1⅓ tsp) 1g orange bitters (about ⅕ tsp) A dash of salt 2g xanthan gum Instructions Place all the ingredients in a large bottle. Add 130g water, stir to combine, then put it in the fridge. You can store it for up to 21 days. To serve, dispense roughly 90ml of the infused whisky into a short glass filled with ice (ideally one big block). Drink immediately. If you're feeling traditional, you could measure it in by hand as they did.