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> Atholl Brose, Scottish drink
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Posted: 16-Jul-2003, 08:34 AM
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Brose can be a soup, too! But this is a drink.


4 oz pinhead oatmeal (fine stuff, not the ready-rolled breakfast oats (Quaker for example) for making porridge)
1 pt cold water
2 tablespoons of runny Heather honey
quarter pt (150 ml) whisky
quarter pt whipped, double cream (this is an optional ingredient)

Mix water and oatmeal in a large bowl and leave to stand for at least an hour. Then strain through a very fine seive, ensuring that you get as much of the liquid as possible. Discard the oatmeal.

Add honey and whisky to the liquid and stir well.

Chill slightly.

Serve in small glasses and, if you want, float a small dollop of double cream on the top.

This brose will keep for at least a month if it is bottled and stored in a cool dark place.
Make sure you shake well before serving and slightly chill it, too.
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Posted: 16-Jul-2003, 09:46 AM
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hmmm... I tried that the first time in Germany with my dad's 25 years old Glenfiddich Ancient Reserve wink.gif

I decided then that I really like it.

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Posted: 16-Jul-2003, 05:27 PM
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The story of this drink goes:

Atholl Brose
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:

Category: 18TH CENTURY
Serves: 6

4 Pint mild ale
1 Tsp. grated nutmeg
1/2 Cup (4 oz) sugar
3 eggs
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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Posted: 17-Jul-2003, 06:55 AM
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eggs? I don't know about that. I'm not a big fan of eggs that aren't deviled.

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