Garnish:
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.
History:
An almond riff on the classic Atholl Brose Created in March 2016 by yours truly (Simon Difford) for Disaronno amaretto.
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