Make Atholl Brose
This traditional Scottish drink has a marvelous taste that many have never enjoyed. Though it requires advance preparation, most are not disappointed with the sweet smooth taste. This recipe has been scaled to yield about 6 8-oz (port glass) servings.
Ingredients
- 2 and 1/3 cups Scotch Whisky (560 mL)
- 1/2 cup steel-cut oatmeal (or other medium-coarse) (90 g)
- 2/3 c cream (140 mL)
- 1/4 c honey (90 g or about 60 mL)
Steps
- Combine the oatmeal and whisky in a shallow container. Cover with linen and leave in a cool place for at least 48 hours.
- Remove clear liquids from this mixture, using linen to squeeze last drop of whisky out of oatmeal solids.
- Transfer whisky to a container with a wide enough neck to stir.
- Very slowly pour the cream into the whisky, stirring with a wooden spoon.
- Add the honey even more slowly, stirring continually and evenly.
- Put the finished Brose in a storage bottle, if not already.
- Serve when ready.
Tips
- Though you are free to use whatever whisky you prefer, this may be better suited to a vatted malt, rather than a single malt. The blend of several single-malts add to the character of the beverage. As always, though, inferior ingredients lead to inferior finished product, so choose something you like.
- You could also add water to the oatmeal instead of whisky, then add the resulting broth (after straining) to the whisky instead of cream. Though this prevents curdling, the end result is not as pure, smooth, or flavorful.
- Many purists insist that the spoon you stir with should be silver, but a wooden spoon is also a recommended choice.
- To facilitate stirring the honey in, warm the honey by placing the jar or measure in hot water.
- Heather honey is the preferred choice for Atholl Brose, but if that is not readily available, use a honey whose taste you enjoy.
Warnings
- Atholl Brose is an alcoholic beverage and is subject to the laws of the country in which you reside. Never drink and drive, and avoid serving alcohol to young persons.
- Don't let the cream curdle! Adding a tablespoon full of the whiskey to the cream first could facilitate this greatly. Better yet, add brandy, if you have it.
- Make sure that all you have after straining is clear fluid, you don't want the oatmeal solids in your drink. Letting the drink settle after bottling allows any 'dregs' to filter down to the bottom.
Things You'll Need
- Ingredients (see top)
- Spoon
- Linen strainer (cheesecloth)
- Various containers
