🔗 Share this article Drink for This Week: The Patiala Peg – How to Make It Tale claims that in 1920, Bhupinder Singh, was adamant that his cricket team would win over a touring English squad. To secure an advantage, he organized a grand party on the eve of the match, at which he presented his guests the legendary Patiala pegs. These are famously large four-finger whisky pours, customarily measured from pinky to forefinger. As expected, the English players drank too much, resulting in them being terribly the worse for wear and, consequently, beaten the day after. In this way, the legend of the Patiala peg was born. This take on a spin on the Old Fashioned cocktail takes its cue from that original drink. Here, we offer it from a bespoke large-format bottle, but we've adjusted the recipe to make it more suitable for a household environment. Patiala Peg Produces 1 litre, serving 10-12 portions. What's Required 725g blended scotch whisky 130g sugar syrup 6g Angostura bitters (about 1⅓ tsp) 1g orange bitters (approximately ⅕ tsp) A dash of salt 2g xanthan gum Preparation Put everything in a big container. Pour in 130g water, agitate to combine, then transfer it in the refrigerator. You can store it for up to a few weeks. When ready to drink, measure out about 90ml of the infused whisky into a rocks glass filled with ice (traditionally one large cube). Serve immediately. For a traditional touch, you could measure it in by hand as they did.