The story of this drink goes:
Has been famous since 1475 when the Duke of Atholl captured his enemy the Earl of Ross by filling a well where the Earl liked to drink with this magical potion. Ross (not surprisingly) drank deeply and was taken. As to what became of the rest of the well contents... because this took place in Scotland it seems very unlikely it was wasted!
This is the version I have:
3 heaped tbsps oatmeal
2 tbsps liquid heather honey
Scotch whisky to make up 4 cups (2 pints)
about 2 cups water
Put oatmeal into bowl, mix with water to create thick paste.
Let stand for 1/2 hour.
In the next step, the aim is to save the liquid; not the oatmeal.
Strain liquid through fine strainer into bowl.
Press with back of spoon to extract all liquid, throw away oatmeal.
Mix liquid with honey, stir with silver spoon until well-blended.
Pour into quart bottle, fill up with whisky, cork tightly.
Always shake before using.
Serves 4 - 6
and here is another good one:
Recipe Name: HET PINT (SPIRITS)
Category: 18TH CENTURY
SOURCE ORIGINAL SCOTTISH RECIPES
4 Pint mild ale
1 Tsp. grated nutmeg
1/2 Cup (4 oz) sugar
1 Cup (1/2 pint) Scotch whisky
The het (hot) pint was a traditional form of punch, bought at the public house and carried home through the streets at Hogmanay (New Year's Eve) in large copper toddy kettles several hours before midnight to help family and friends "bring in the New Year".
Put ale into a thick saucepan
Add nutmeg, bring to just below boiling-point. Do not boil! *
Stir in sugar, let it dissolve.
Beat eggs very well, add gradually to beer, stir all the time to avoid curdling.
Add whisky, heat up. Do not boil! *
Pour liquid from saucepan into heated tankards, back and forth.
Serve when pouring drink back and forth enough makes it clear and sparkling.
Het pint can also be made with white wine and brandy instead of ale and whisky.
* If you boil liquor, the alcohol vaporizes into thin air...
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