Vickys Scottish Atholl Brose (Whisky Cream Liqueur) Hogmanay.
You can have Vickys Scottish Atholl Brose (Whisky Cream Liqueur) Hogmanay using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Vickys Scottish Atholl Brose (Whisky Cream Liqueur) Hogmanay
- Prepare 1 of water.
- It's 1 of rolled porrige oats - not instant.
- It's 1 of whisky.
- It's 1 of heather honey.
- Prepare 1 of single cream.
Vickys Scottish Atholl Brose (Whisky Cream Liqueur) Hogmanay step by step
- The oatmeal brose is prepared by steeping a volume of porridge oats overnight in three times as much cold water, say 1/4 mug of oats to 3/4 mugs water.
- Strain the liquid (brose) from the oats, squeezing every drop out with the aid of a square of muslin acting as a bag for the oats. Don't throw the oats away, you can still make porridge from them!.
- You can make your desired quantity of Atholl Brose by following this guide : 7 parts brose, 7 parts whisky, 5 parts cream and 1 part honey. Store in an old whisky bottle. Don't refrigerate or it may curdle or solidify, just keep it in a cool dark place. Best left for a 3 days for the flavour to develop before drinking.
- Originally Atholl Brose didn't include any cream, or was only added on special occasions but it's just so delicious including it. The dessert version of this drink is called Cranachan which includes whipping the cream before adding whisky, honey and toasted oats. Gorgeous!.
- Legend has it that Atholl Brose led to the capture of renegade Iain MacDonald, the Lord of the Isles who was leading a rebellion against the King. He was caught supping at a well that had been filled with whisky, oatmeal and honey at the order of the Earl of Atholl, who knew that MacDonald drank regularly from the small well. The Dukes recipe was the downfall of Iain MacDonald who stayed to enjoy the drink and was thus captured by Atholl in this cunning trap....
