Atholl Brose Recipe: How To Make A Uniquely Scottish Tipple

Atholl Brose is a Scottish tipple enjoyed all year round but especially popular around Christmas and Hogmanay. Made from oatmeal brose, whisky, honey, and (on festive occasions) cream. Atholl Brose is a uniquely Scottish concoction that said, it travels well and tastes equally delicious whether you’re in Aberdeen, or Adelaide.

The Legend of Atholl Brose

The true origin of Atholl Brose is shrouded in myth and legend. One legend says that the drink was first created by the Duke of Atholl in the late 15th century as a means to entrap the rebel Iain Macdonald.

After discovering a drinking well where Macdonald often stopped to quench his thirst, the Duke of Atholl ordered his men to fill it with honey, oatmeal and whiskey. Imagine Macdonald‘s surprise and delight when he discovered the well water had somehow miraculously turned into a tasty Brose.

The legend then goes on to describe how Macdonald and a few of his followers indulged themselves to the point of inebriation. At which point the Duke of Atholl’s men moved in and captured the somewhat incapacitated rebel leader and his cohorts without resistance.

What Is Brose?

Brose is a very basic form of porridge: oatmeal mixed with cold water. It might sound unappetizing to our sophisticated pallets today; nevertheless it was a staple in times gone by. In the 16th century, shepherds carried stone flasks containing a mixture of oatmeal and water. As the shepherds travelled the hills and moors tending their sheep, the mixture was constantly agitated creating the brose.

I am sure you will find this brose recipe a little more palatable.

Atholl Brose Recipe:

First you need to make the Brose. Steep 2lb (900g) of course oatmeal (Quaker is fine) in 2 pints (1200ml) cold water for 24 hours stirring occasionally. After 24 hours, strain the water/oatmeal mixture through muslin cloth. Once the majority the liquid has run free twist the muslin into a ball and ring hard to drain as much liquid as possible. The brose should be milky in colour and free if oatmeal flakes. Keep the brose and discard the oatmeal.

Ingredients:

1 Pint (600ml) Brose

3/4 Pint (450ml) Of Cream

1/2 Pint (300ml) Whisky (Use good quality single malt)

4 Tbs. Honey

Method:

In a large bowl Mix the honey and the brose making sure the honey is dissolved completely.

Add the cream and Whisky and mix thoroughly.

Decant into bottles and store in a cool place but do not refrigerate as this can cause the cream to curdle.