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Atholl Brose

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  • waljaco
    From the files of www.florilegium.org, beverages-msg. - a forerunner of a Highland Cream: It was very common to mix whisky with honey and oatmeal in the past.
    Message 1 of 2 , Jan 3, 2002
      From the files of www.florilegium.org, beverages-msg. - a forerunner
      of a Highland Cream:

      It was very common to mix whisky with honey and oatmeal in the past.
      The resulting brose is even now often served at festive celebrations,
      drunk as a liqueur or mixed with stiffly whipped cream and served
      with shortbread as a dessert. Some traditional recipes leave in the
      whole oatmeal while the one below, reputed to have come from a Duke
      of Atholl, uses only the strained liquid from steeping the oatmeal in
      water.

      Atholl Brose 1
      6 oz/175 g medium oatmeal (11/2 cups)
      4 tbsp heather honey
      11/2 pt/750 ml whisky
      3/4 pt/450 ml water (2 cups)
      Put the oatmeal into a bowl and add the water. Leave for about an
      hour. Put into fine sieve and press all the liquid through. Add honey
      to the sieved liquid and mix well. Pour into a large bottle and fill
      with whisky. Shake well before use.
      (The remaining oatmeal is for making porridge or oatcakes).

      Atholl Brose 2
      1 qt (1 l) steel-cut oatmeal, uncooked
      1 cup heather honey
      750 ml single malt whisky
      Milk or cream to taste
      Put the oatmeal in a 2 qt open glass container and cover the oats
      with water. When the liquid is opaque, strain the liquid through a
      fine sieve into a sealable container. Add honey, whisky and cream and
      refrigerate for 2 weeks. Agitate daily to ensure a proper emulsion.

      Atholl Brose 3
      2-3 cups rolled oats
      2-3 cups water
      1-11/2 cups additional water
      4 cups whisky
      1 cup honey
      1 cup cream
      In a large bowl mix oats and water, stir, let the mixture sit until
      the water is totally absorbed (overnight).
      Add 1-11/2 cups additional water to mixture. Let it sit 2 hours.
      Strain mixture through fine sieve.
      Add whisky, honey and cream. Mix until well blended.
      Best served cold.

      It looks nutritious, and if you are in a hurry in the mornings, you
      could have it for breakfast!

      Slainte,
      Mac Wal
    • Dick
      Further to Wal s Atholl Brose recipes a variant is Cranachan: Serves 4 (but more likely 2-3) 60ml/4 tbsp pinhead oatmeal 280ml/10fl oz/11/4 cups double cream
      Message 2 of 2 , Jan 4, 2002
        Further to Wal's Atholl Brose recipes a variant is Cranachan:

        Serves 4 (but more likely 2-3)

        60ml/4 tbsp pinhead oatmeal
        280ml/10fl oz/11/4 cups double cream
        30ml/2 tbsp whisky (a big Islay whisky is best, a sacrifice I know but it is only
        2 tbsp)
        about 45ml/3 tbsp liquid honey
        280g/8oz raspberries

        Toast oatmeal in dry pan over gentle heat 20-30min until lightly brown
        Whip cream until thick but not stiff, add whisky & honey to taste
        Fold most of raspberries gently into cream, keep few back for decoration
        Spoon into glass dishes & chill
        Just before serving sprinkle toasted oatmeal on top of cream & decorate
        with remaining raspberries.


        An alternative to raspberries are the brambles (blackberries) left after you've
        made Bramble Whisky - & that's made the same way as Sloe Gin but with
        brambles rather than sloes & whisky rather than gin. Or you can use bilberries
        ........ in both the cranachan & a not-Bramble Whisky !!!!!

        Magic ma-thá !!
        --
        Dick
        Fra' Auld Reekie
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