Beverages > New Years Eve > Scotland > Atholl Brose >
Atholl Brose
Traditional Scottish beverage
2-1/3 C scotch whisky
1⁄2 C oatmeal (steel-cut)
2⁄3 C heavy cream
1⁄4 C honey
In a bowl, stir together scotch whisky and oatmeal. Cover with cheesecloth; allow to rest in a cool, dark place for about two days. Strain mixture into another bowl, squeezing cheesecloth if necessary to extract all liquid (also known as the "brose"), but discarding oatmeal pieces. Add heavy cream slowly, stirring with a wooden spoon. Add the honey slowly, stirring constantly until fully blended. Pour mixture into a storage bottle. Recipe makes enough for 2-4 servings.
Trivia: "Atholl Brose" is named after Scottish nobleman John Stewart, Earl of Atholl, also known as Sir John Stewart of Balveny (1440-1512). Stewart reportedly added honey, oats and whisky to the drinking well of John Macdonald, 11th Earl of Ross (last Lord of the Isles) during a rebellion in 1475, thereby intoxicating the rebels and making them easy to capture.
*Atholl Brose image (C) Chris Schaer (2012). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Scottish Vivers
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