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Tartans



Scottish Recipes
Scottish Food - Atholl Brose


There are a number of variations in making this Scottish drink which have been handed down over many generations. It is often made specially at Hogmany and rather strangely, can be served as a welcoming drink or dessert (slightly thicker). Due to its sweet nature it would only ever be served in small "dram" glasses. Strangely, the drink will often taste better if prepared a week in advance.This recipe is taken from the traditional Atholl Brose recipe made public by the Duke of Atholl some years ago.

Ingredients:
2 tablespoons heather honey
Scotch whisky
3 rounded tablespoons of medium oatmeal

Method:
The oatmeal is prepared by putting it into a large pan and mixing with cold water until the consistency is that of a thick paste. Once thsi is achieved, leave for at least half an hour and then put through a fine strainer. Press down hard in order to extract as much liquid as possible. Throw away the oatmeal except 1 tablespoon (keep slightly more if using as a dessert).

Then mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared liquid and stir well. Add some of the retained oatmeal depending on what your use is for the drink/dessert. Put into a quart bottle and fill with malt whisky; shake before serving.





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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide