Drinks, But Make Them King-Size

LEGEND HAS IT THAT THE AUDACIOUS BHUPINDER SINGH of Patiala once found himself at the centre of a scandal. The story goes like this: he fell for the Viceroy’s daughter during a languid summer in Shimla. What followed became pure folklore—his defiant horseback escape from the cool hills of Simla to the sweltering plains of Patiala, the lady by his side. The exact truth may be lost to time, but to this day, there’s a spot in Shimla immortalised as Scandal Point.

That same defiant spirit of love and valour now lives on in a signature cocktail at The Patiala Bar in Ran Baas, the newly restored palace hotel in Patiala. “Here, every glass is a character. Every pour, a plot twist—some inspired by Punjabi idioms, others by a memory or humour. Because this bar doesn’t just serve drinks—it serves Patiala,” Deep Mohan Singh Arneja, General Manager, Ran Baas, weaving the tale of a menu that’s a nuanced tribute to the legendary Patiala peg—modern in its expression, yet steeped in royal tradition.

Swathed in matte black and burgundy, the Patiala Bar unfolds across three dramatic levels, its soaring ceilings, multifoil arches and foliate columns rooted in the aesthetic of the late Mughal and Sikh periods;

Scandal Point, the cocktail, is a slow sipper, designed to unfold gradually on the palate. It starts with equal parts Irish whiskey, gin, rum, vodka, peach schnapps and triple sec—each spirit adding weight and character. A delicate hibiscus infusion softens the blend, while a hint of coffee adds depth and intrigue. The result is a powerful nightcap that sits somewhere between a Negroni and a Manhattan. It’s served straight from a custom Ran Baas–engraved pocket flask, another nod to Patiala peg nostalgia.

Sonal Holland, India’s only Master of Wine, explains: “The Patiala peg is intrinsically tied to whisky. So when someone asks for one, you know exactly what they mean.” Named after the flamboyant royal of Scandal Point fame, it followed his “two-finger rule”—from the base of the little finger to the tip of the index finger wrapped around the glass—resulting in a generous 120 ml pour. At this bar, the Patiala peg spirit extends to every cocktail.

According to Singh, the most compelling reinterpretation of the iconic peg is the Patiala Elixir, which reimagines the classic in an unexpected yet harmonious blend of Irish whisky and pineapple juice together with hints of curry leaves and lime—balancing the pineapple’s acidity and creating a cocktail that is bold, layered and refined. “This drink pays homage to Patiala’s storied past, where grandeur, indulgence and durbar customs shaped daily life,” Singh continues.

Scandal Point; visually, the Gulaabi Jaam is a stunner: blush pinks melting into purples, served in a red wine glass

“Cocktails like the Patiala Elixir and Darbar Daiquiri evoke the regal tradition of ceremonial drinks—rich, refined and crafted as after-hours tipple,” Singh adds. Then there’s Lattu—named after the cherished spinning toy from every Punjabi childhood. True to local flair, the name also plays around a colloquial phrase ‘Main tere te lattu ho gaya’—a playful way of saying you’re smitten. Bourbon takes centre stage in this drink, mellowed by maple syrup and brightened with Malta orange. A dash of Angostura and lime bitters cuts through the sweetness, adding a sharp, sophisticated edge. The Darbar Daiquiri reimagines the classic with Bacardi Carta Oro, infused with cinnamon, rosemary and hibiscus. Oak-aged rum and layered aromatics lend it brightness and depth.

Knowing gin is my favoured spirit, I was served the Gulaabi Jaam, a tribute to the queens who once lived here. A blend of gin, triple sec and rosewater seltzer (think rose-infused lemonade), slowly diffused with Shiraz-Cabernet. The gin’s crisp botanicals met the citrusy lift of triple sec, while the Shiraz added depth. It’s 120ml of liquor—a generous pour, made bolder with wine.

There’s a deeper cultural narrative running through the menu. Take the Lassi Khanna Concoction—an ode to the rakabdars of the royal kitchen, where generations of cooks devoted their lives feeding the royal family. Made with “found spirits” and muddled fruits—strawberries, apples, grapes, and blueberries, this tequila-forward highball is vibrant, refreshing and designed to revive even the weariest soul, much like those kitchens once nourished entire dynasties.

While the cocktails pay homage to the generous spirit of the original Patiala peg, they’re anything but overpowering. Each creation is a masterclass in balance—bold in measure, yet refined in execution. Infused with a modern, regal flair, these pours whisper old-world grandeur while evoking a stylish nostalgia for the iconic peg.

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