🔗 Share this article Drink This Week: The Patiala Peg – How to Make It Folklore suggests that during 1920, the Maharaja of Patiala, was determined that his team would succeed over a touring English side. For a competitive edge, he hosted a splendid party on the eve of the match, at which he served his guests the famous Patiala pegs. These were incredibly generous four-finger whisky pours, customarily gauged from little finger to forefinger. As expected, the English players drank too much, resulting in them being very the worse for wear and, inevitably, vanquished the following day. And so, the story of the Patiala peg came to be. This take on a variation of old fashioned is inspired by that original drink. In our establishment, we offer it from a bespoke large-format bottle, but we've modified the instructions to make it easier for a household setting. The Patiala Peg Recipe Produces 1 litre, serving 10-12 portions. What's Required 725g blended Scotch 130g simple syrup 6g Angostura bitters (about 1⅓ tsp) 1g orange-flavoured bitters (about ⅕ tsp) A pinch of salt 2g xanthan gum Preparation Place all the ingredients in a sizeable jug. Add 130g water, mix to combine, then put it in the fridge. It will now keep for up to a few weeks. For serving, measure out approximately 90ml of the infused whisky into a old fashioned glass packed with ice (preferably one large cube). Serve immediately. If you're feeling traditional, you could use the four-finger measure as they did.