Atholl Brose
This recipe is for my late father-in-law, Andrew. He loved whisky and would often make up a thermos of this curious Scottish concoction and bring it out to the farm on very cold days when he and my husband Tim were working outside all day. A little dose of Atholl Brose seemed to help keep them going when the sleet was coming in sideways, the mud was up to their ankles and the enthusiasm for the job at hand was waning.
Andrew is so very sorely missed by the whole family, and we now make and share this on his birthday every year. It warms us inside and out.
Ingredients
- 2 cups 500 ml whisky (see Note)
- 1 cup 100 g rolled oats
- ¼ cup 60 ml single (pure) cream
- ¼ cup 90 g honey, or to taste
Instructions
- Combine the whisky and oats in a jar and leave them to soak overnight.
- Strain and discard the oats (or use them for a boozy porridge!).
- Stir in the cream and the honey, to taste, then decant the mixture into a bottle or jar and place in the fridge.
- The Atholl Brose can be enjoyed straight away, but we think it’s even better after it’s had a day or so to ‘mature’.
- You can serve it over ice or (my preference) warmed up and poured into a thermos to kickstart a cold afternoon on the farm.
Notes / Tips / Wine Advice:
You don’t have to use the best whisky in the cupboard, but use one that’s not too peaty.
