Garnish:
Dust with grated nutmeg
How to make:
STIR honey with Scotch in base of shaker until honey dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 2 spoon | Honey |
| 1 1/3 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Oat milk / oatmeal water |
| 1/6 fl oz | Drambuie liqueur |
| 1/6 fl oz | Disaronno amaretto |
| 1/3 fl oz | Single cream / half-and-half |
Read about cocktail measures and measuring.
To make Oat milk / oatmeal water:
1. Soak 3 heaped tablespoons of oatmeal (porridge oats) in half a mug of hot (not boiling) water.
2. Stir and leave to stand for 15 minutes.
3. Strain to extract the creamy liquid and discard what's left of the oatmeal.
Review:
Forget the porridge and kick start your day with an Atholl Brose. Consider using raw heather honey.
History:
Our adaptation of a Scottish classic.
Legend has it that Atholl Brose was created by the Earl of Atholl in 1475 when he was trying to capture Iain MacDonald, Lord of the Isles and leader of a rebellion against the king. Hearing rumours that MacDonald was drawing his drinking water from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald lingered at the well enjoying the concoction and was captured.
Nutrition:
There are approximately 157 calories in one serving of Atholl Brose.
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