Atholl Brose

Difford's Guide
Discerning Drinkers (40 ratings)

Serve in

Coupe glass

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 barspoon Honey
1 1/3 fl oz Blended 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
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Review:

Forget the porridge and kick start your day with an Atholl Brose. Consider using raw heather honey.

History:

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 particular well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald lingered at the well, enjoying the concoction, and was captured.

Three versions of the Athol Brose appear in Charles H. Baker, Jr.'s 1939 The Gentleman's Companion volume II – An Exotic Drinking Book which he describes as "an odd Scottish institution, which like many things Scottish, is founded on mighty good reason, & is guaranteed to profit its user."

ATHOL BROSE No. I
This potation, like our favourite cordial, Drambuie, was coined far up in the misty Hieland country where two-fisted Scottish swordsmen swung two-handed claymores for Bonnie Prince Charlie, Mary o' Scotland, or their own feudal Laird. It is the traditional drink with that weird meat lusty, the Scotch Haggis. We personally prefer Athol Brose served hot on wintry nights, although this is not following custom. Please don't attempt to use any young Scotch whisky-use the best the shelf affords.

Really old Liqueur Scotch whisky, 1 part
Clear strained honey, 1 part
Cream, 1 part
Mix well, warm slightly to make smooth. Then cool and sample, or heat and sample while still hot, to insure a mix to taste. Drink cold. Never boil cream or milk in a Brose. "Milk boiled is milk spoiled," runs the Scottish proverb.

ATHOL BROSE No. II
Put a heaping tsp or so of strained honey into 4 jiggers of liqueur Scotch whisky, turning this into a tumbler. Fill tumbler with milk, heated beforehand. Cool before drinking.

ATHOL BROSE No. III
This is still another ancient blend: Use 1 part liqueur Scotch whisky, 1/2 part strained honey, 1 part thick cream. Heat carefully, as before. Serve cold.

WORDS to the WISE No. III, BEING an EARNEST PLEA NOT to SERVE an OVER SUPPLY of RICH CREAMY COCKTAILS before any DECENT MEAL
Being more or less of a meal in itself, this sort of rich creamy drink cannot whet or build appetite. For this reason it really should be served on other occasions than immediately preceding a notable dinner. This applies to Pink Ladies, Alexanders, and all their nourishing kin.

Charles H. Baker, Jr., The Gentleman's Companion volume II – An Exotic Drinking Book, 1939

Alcohol content:

  • 1.1 standard drinks
  • 17.38% alc./vol. (34.76° proof)
  • 15.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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