Serve in aCoupe glass
Dust with freshly grated nutmeg
How to make:
Prepare oatmeal water by soaking three heaped tablespoons of oatmeal in half a mug of warm water. Stir and leave to stand for fifteen minutes. Then strain to extract the creamy liquid and discard what's left of the oatmeal.
To make the drink: STIR honey with Scotch until honey dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
|2 spoon||Raw runny honey (preferably orange blossom)|
|2 fl oz||Dewar's 12 Year Old Scotch whisky|
|1 fl oz||Oatmeal water (from porridge oats)|
|3/4 fl oz||Disaronno amaretto|
|1/2 fl oz||Single cream / half-and-half|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
An almond riff on the classic Atholl Brose Created in March 2016 by yours truly (Simon Difford) for Disaronno amaretto.