Almond Atholl Brose

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Almond Atholl Brose image

Serve in

Coupe...
2 spoon Runny honey
2 fl oz Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
1 fl oz Oatmeal water (from Quaker porridge oats)
¾ fl oz Disaronno Originale Amaretto liqueur
½ fl oz Single cream / half-and-half
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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.

Garnish:

Dust with freshly grated nutmeg

Origin:

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

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Scotch whisky blended

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