How to make atholl brose

Make your own whiskey liqueur following this traditional Scottish recipe for Atholl Brose.

How to make atholl brose

Atholl Brose, a traditional whiskey liqueur recipe, is steeped in a rich history and combines Scottish love of whiskey with its love of all things sweet.

Perfect as an after-dinner snack, Atholl Brose is usually served during the Hogmanay and Burns Night celebrations.

There are many stories about how Atholl Brose was born, although one of the original stories is about Dougal and the giant Atholl. A long time ago a great giant was said to terrorize the land of Atholl (now Upper Perthshire). Giants – creatures that were apparently a common problem at the time – had nothing but contempt for humans and often stole livestock. Worse still, he would empty any grain stores he could find, filling his big sack and leaving entire communities struggling to survive through the winter.

Tired of the constant predators of this pesky giant, Dougal, a young hunter of one of the many horns that surround the giant’s valley, devised a daring plot to get rid of this nuisance.
Dougal was smart enough to know it would be stupid to fight this creature, as many had tried, and their bodies were already scattered around their throats.
Instead, Dougal sneaked into where the giant kept its illicit profits, finding sacks of oats, jars of honey, and incredibly small barrels of whiskey. Then he began to formulate a plan.

With a knife he opened a sack of oats, poured them into what was apparently a giant’s glass (a hollow boulder resting in front of a stone well), then added honey and both barrels of whiskey.
Napotkawszy tę obfitą niespodziankę, olbrzym napił się do syta i w końcu zasnął pod starym dębem. Seeing the possibility of him, Dougal slipped out of his hiding place under the bags of oats and killed the giant while he slept.
Dougal has returned to his hero farm and his recipe for Atholl Brose has been passed down from generation to generation.

The first official recipe for Atholl Brose dates back to 1475, when Iain MacDonald, Lord of the Isles, led a rebellion against the king. The Earl of Atholl, who had been sent to capture the lost leader, found that MacDonald regularly used a well near where the rebels were said to have camped.
The Earl ordered his scouts to secretly fill the well with whiskey, oats and honey (perhaps Atholl himself was inspired by Dougal’s story). When MacDonald and his soldiers stopped using the well, the recipe was so tasty that they stayed there and were captured by Atholl’s troops.

Our step by step guide shows you how to make your own Atholl Brose:

Ingrediants:

• A bottle of Scotch whiskey (a good decent blend)
• (Optional) 1/2 liter of cream
• 450 g of pure Scottish honey
• A handful of finely ground rolled oats

Choose your favorite whiskey, but a decent blend will work just as well as good malt. Peat whiskey is not recommended as it can weaken its sweet taste.

Atholl Brosse can also be used as a dessert, just add the raspberries and sprinkle on a nice ice cream.

Step 1:

Combine the oatmeal and whiskey in a shallow container. Cover with sheets and leave in a cool place for several hours or overnight.

How to make atholl brose

Step 2:

Remove liquids from your oatmeal and whiskey mix. Use a cloth or spoon and colander to squeeze the last drop of whiskey out of the solid oatmeal. Discard the oats.

How to make atholl brose

Step 3:

This step is optional, some more traditional recipes do not use cream, while others even recommend mixing the cream with the egg whites. This step can be used or skipped according to your preferences.

Add the cream and mix.

How to make atholl brose

Step 4:

Gently whisk in honey until dissolved.

How to make atholl brose

Step 5:

The final mixture is well blended (according to tradition it must be done with a silver spoon). Pour the brooch into a storage bottle.

How to make atholl brose

Step 6:

Store the bottle in the refrigerator for up to a week, Atholl Brosna works best when it has a few days to mature, but it also tastes great when freshly prepared.

Step 7:

It serves cold from the fridge or with ice. Have fun!

29 December 2018 | 51 comments

Atholl Bros is a traditional Scottish drink made from oats and whiskey, usually served on Hogmanay or on New Year’s Eve.

How to make atholl brose

Originally published December 31, 2013.

Of all my cookbooks one of my favorites is Janet WarrenSCOTLAND Festivalwhich has many very traditional Scottish recipes.

As an Amazon Associate, I earn from qualifying purchases.

What is Atholl Brose?

One of the many recipes I’ve always wanted to try from this cookbook is called Atholl Brose. which is a Scottish favorite for New Year’s Eve (or Hogmanay as it is called there). According to his book and Wikipedia, the drink was “invented” in 1475 by Count Atholl, who captured Count Ross by filling a well with an alcoholic mixture!

The recipe for Atholl Brosein Janet Warren’s book only contains oatmeal, water, honey and whisky, which is apparently the closest to the original recipe. After searching the internet, it seems that there are so many versions, but many of them now contain the cream.

How to make atholl broseAtholl Brose without cream

Seeing so many different variations on the theme, I wasn’t too concerned about getting the quantities right. I think it all depends on the subjective taste buds. However, I did insist on good qualiyou ingredients so it’s vital that you use a proper whisky (my Dad really likes Glenfiddich or Glenlivet).

I have also decided that I want to try both versions. First I made without theAtholl Brose without cream. Then I added the cream in half of the small portion. I prefer the cream version, but I recommend trying both to see which one suits your tastes.

Late December is a great time to make an Atholl Brose recipe as the oats take 24 hours to soak and will be ready for New Years Eve!

If you need ideas for snacks and tidbits, I have compiled some of my recipes in this post.

How to make atholl brose

How to make atholl brose

Atholl Brose
(with and without cream)

  • 1/2 cup (3 ounces) chopped steel oats (pinhead)
  • 1 1/2 cups (12 ounces) of water
  • 3 teaspoons of honey (heather honey is usually used)
  • about 8 ounces of whiskey (equal amount of brood of oats)
  • (optional: 5 ounces of cream)

Soak the oats in water for 24 hours.

Drain the brood from the oats. Put some paper towels in the colander, then squeeze out the rest of the liquid with a linen cloth.

How to make atholl brose

Add honey (use a silver spoon to get it right)!

How to make atholl brose

Then pour the whiskey and mix.

How to make atholl brose

This is the original Atholl Brose. Finally, if you like, add the cream.

How to make atholl brose

Now you can welcome the New Year in the traditional Scottish way!

How to make atholl brose

Happy New Year!!
Lang May Yer Lum Reek!

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  • How to make atholl brose

    To serve

    Side:

    Sprinkle with grated nutmeg

    How to do:

    MIX the honey with the Scotch on the base of the shaker until the honey has melted. Add the other ingredients, SHAKE with ice and filter finely into a very cold glass.

    2 tbsp treasure
    1 13shot 12 year old Scottish whiskey Dewar
    1shot Oat milk / oat water
    16shot Drambuie liqueur
    16shot Amaretto Disaronno
    13shot Single cream / half and half

    Difford’s Guide remains free thanks to the support of the brands highlighted in green above.

    To make Oat milk / oat water:

    1. Soak 3 heaping tablespoons of oatmeal in half a cup of warm (not boiling) water.
    2. Stir and set aside for 15 minutes.
    3. Strain to extract a creamy liquid and discard any remaining oatmeal.

    You have to beRegisteredadd your notes

    Revision:

    Forget the oatmeal and start the day with Atholl Brose. Consider using raw heather honey.

    History:

    Our adaptation of a Scottish classic.

    Legend has it that Atholl Brose was created by the Earl of Atholl in 1475 when he was trying to capture Iain MacDonald, lord of the islands and leader of a rebellion against the king. Hearing rumors that MacDonald was drawing drinking water from a small well, the Earl had him filled with honey, whiskey, and oatmeal. MacDonald stopped at the well enjoying the potion and was captured.

    Nutrition:

    There are approx157 caloriesAtholl Brose in a portion.

    29 December 2018 | 51 comments

    Atholl Bros is a traditional Scottish drink made from oats and whiskey, usually served on Hogmanay or on New Year’s Eve.

    How to make atholl brose

    Originally published December 31, 2013.

    Of all my cookbooks one of my favorites is Janet WarrenSCOTLAND Festivalwhich has many very traditional Scottish recipes.

    As an Amazon Associate, I earn from qualifying purchases.

    What is Atholl Brose?

    One of the many recipes I’ve always wanted to try from this cookbook is called Atholl Brose. which is a Scottish favorite for New Year’s Eve (or Hogmanay as it is called there). According to his book and Wikipedia, the drink was “invented” in 1475 by Count Atholl, who captured Count Ross by filling a well with an alcoholic mixture!

    The recipe for Atholl Brosein Janet Warren’s book only contains oatmeal, water, honey and whisky, which is apparently the closest to the original recipe. After searching the internet, it seems that there are so many versions, but many of them now contain the cream.

    How to make atholl broseAtholl Brose without cream

    Seeing so many different variations on the theme, I wasn’t too concerned about getting the quantities right. I think it all depends on the subjective taste buds. However, I did insist on good qualiyou ingredients so it’s vital that you use a proper whisky (my Dad really likes Glenfiddich or Glenlivet).

    I have also decided that I want to try both versions. First I made without theAtholl Brose without cream. Then I added the cream in half of the small portion. I prefer the cream version, but I recommend trying both to see which one suits your tastes.

    Late December is a great time to make an Atholl Brose recipe as the oats take 24 hours to soak and will be ready for New Years Eve!

    If you need ideas for snacks and tidbits, I have compiled some of my recipes in this post.

    How to make atholl brose

    How to make atholl brose

    Atholl Brose
    (with and without cream)

    • 1/2 cup (3 ounces) chopped steel oats (pinhead)
    • 1 1/2 cups (12 ounces) of water
    • 3 teaspoons of honey (heather honey is usually used)
    • about 8 ounces of whiskey (equal amount of brood of oats)
    • (optional: 5 ounces of cream)

    Soak the oats in water for 24 hours.

    Drain the brood from the oats. Put some paper towels in the colander, then squeeze out the rest of the liquid with a linen cloth.

    How to make atholl brose

    Add honey (use a silver spoon to get it right)!

    How to make atholl brose

    Then pour the whiskey and mix.

    How to make atholl brose

    This is the original Atholl Brose. Finally, if you like, add the cream.

    How to make atholl brose

    Now you can welcome the New Year in the traditional Scottish way!

    How to make atholl brose

    Happy New Year!!
    Lang May Yer Lum Reek!

    Don’t miss another recipe or travel post; sign up for my free subscription below.

    That’s it! The year 2011 is drawing to a close, measured no longer by weeks or days, but by hours and minutes.

    The excesses of Christmas are over, now replaced with plans for more excess on New Year’s Eve. This year I’m lucky enough to be invited to be friends, so all I have to do is sit down in time and have a few drinks.

    I’ve got champagne for sure, but I’ve also got a few fun things to take along. The sloe gin is ready and I found it very suitable for what has been dubbed Sloe Gin Fizz Royale: some sloe gin in the bottom of the glass and topped with high quality sparkling wine (sorry I’m a snob … but I prefer champagne!). It works great as an aperitif.

    The other trick up the sleeve is a nod to the very Scottish nature of New Year’s Eve. Try calling it that in Edinburgh’s Royal Mile of Glasgow’s George Square. You may just encounter cold stares, but a local is likely to put an arm around you and explain that “that’s what we call it here: it’s Hogmanay, boy! “

    Hogmanay is a big thing in Scotland. There are a lot of fireworks, a lot to drink, a lot of singing Auld Lang Syne. And the celebrations continue to such an extent that frail Scots don’t need a single holiday – January 2nd is also a public holiday north of the border and to this day I have the idea of ​​returning to work on January 2nd to be a species. of freedom.

    So, in honor of that very Scottish night, the secret drink I’m making is …Atholl Brose!

    How to make atholl brose

    Just a wee word of warning – don’t dare call this a cocktail. It has an ancient lineage (stories say it dates back to the late 15th century), so these common 1920s gin contenders are just latecomers to the party.

    It you like this, you’ll be in royal company – it is said to have been a favourite tipple of Queen Victoria when she encountered it on one her visits to Scotland. It’s a mixture of oat milk, whisky, cream and honey. Now really … can the drink really contain more Scottish ingredients?

    The process of making Atholl Brose is quite simple, and the great thing is that it can be done ahead of time – in fact, many sources recommend doing it several days in advance and letting it sit. However, I’ve come up with a version that can be made a few hours before, and so still have enough time to whip up a batch before the magic hour.

    You start by soaking oats in water, then kneading and filtering to make an oat bouillon or broth, something like oat milk. you I couldpo prostu oszukuj i kup mleko owsiane, jeśli się spieszysz, ale wiele szkockich matron byłoby przerażonych youm pomysłem…

    Now … whiskey. Note the spelling, more specifically the missing “e”. Scots don’t use the “e” and everyone else does. Yes, there are battles about who came up with it, who produces the best whisky/whiskey and how it should be spelled, but let’s just call a truce and say different people produce different drinks, and everyone has their own preferences. Ale niezależnie od tego, czy używasz whisky, whisky czy bourbon, polecam przyzwoiyou napój, ale nie szlachetny rzadki słód, który ktoś inny dostał jako prezent gwiazdkowy. Delikatne smaki i aromayou mogą zatracić się w śmietanie, płatkach owsianych i miodzie – wybornymi napojami należy się delektować takimi, jakimi są.

    In my opinion, honey should be heather honey. Jest to bogayou, gęsyou miód o dużym smaku, a nie youlko dostarczający słodyczy. Wybór pozostawiam jednak całkowicie Tobie jako miksologowi, ale uważaj, aby nie użyć czegoś, co ma zbyt mocny smak (takiego jak kasztan lub youmianek). These types of honey are wonderful, but they can suppress everything else.

    Traditional ratios when preparing Atholl Broseare 7-7-5-1 (oat milk, whiskey, cream, honey), and then these should be mixed with a silver spoon (if such a thing is available). However, I’ve found that using a cocktail shaker or large jar gets a good result, but it’s still nice to pour out and stir each with a small silver teaspoon, more for drama than necessiyou. But it’s Hogmanay, and it’s all about show!

    Once you’d added all this, plus single cream, you get a drink that is a little like Bailey’s, but in my view with more interesting flavours, one which is stronger and also lighter. It’s unusual and rather more-ish.

    So, that’s it! I hope you’ve enjoyed the posts of 2011 – the quince, the Ecclefechan Butter Tart, the Chelsea Buns, the Royal Wedding special, the Mallorcan Pomada drink, the rockin’ Rock Buns, the luscious Summer Pudding, the visit to the Royal Gardens at Clarence House, the trip to Helsinki, the Scottish Macaroon Bars, the sloe gin and the sheer madness of Twelve Days of Christmas Baking!

    We wish you a happy Hogmanay and all the best for 2012!

    How to make atholl brose

    To prepare the Atholl Brose (for 8 people):

    Step 1: the oat milk

    • 1 cup of oatmeal (rolled, pinheaded … to choose from!)
    • 2 glasses of warm water

    Mix the oatmeal and water. Leave to sit for at least 30 minutes (longer doesn’t hurt). Put it in a blender, grind it, and then pass it through the cheesecloth. At the end squeeze to get as much liquid as possible from the mixture.

    Step 2: making the Atholl Brose

    • 7 parts of oat milk
    • 7 parts of whiskey
    • 5 parts of a good single cream
    • 1 part of honey

    treasure wymieszać z mlekiem owsianym. Put everything in a shaker or large jar. Shake until blended. Try Brose, then adjust to taste (more honey, more cream, more whiskey …). To serve freddo o con ghiaccio.

    Is it worth doing? Decidedly! It’s a nice traditional Scottish drink and very well-suited as a post dinner drink on Hogmanay. It’s very easy, and it’s pretyou much guaranteed that your guests have never had a drink made from raw oats before!

    How to make atholl brose

    One great guest bartender, one amazing cocktail—it’s just another Thirsyou Thursday here on CHOW. This week: Erik Ellestad of The Coachman, a bar and restaurant that are part of Charles Phan‘s Slanted Door family in San Francisco.

    When Erik Adkins, the manager of San Francisco’s Slanted Door Group bar, visited the Clover Club in Brooklyn a few years ago, he drank a drink they called Atholl Brose: Scottish mixed with honey and garnished with lightly whipped cream. In Scotland, Atholl Broseis a traditional beverage youpically composed of the liquid from soaking oats—when you make oatmeal from raw steel-cut or stone-ground oats, you soak [the oats] in water so they prehydrate and don’t take as long to cook. To this, the Scots added honey, whiskey and cream.

    When we started talking about the Coachman, Atholl Brosewas on the short list of cocktails Erik Adkins wanted to do, but we didn’t want to just replicate Clover Club’s drink. Poza youm chciałem dodać jakąś formę tradycyjnego naparu owsianego, który pominął Clover Club.

    I tried a bunch of different combinations of these ingredients in various iterations and was starting to think I wouldn’t find a really good drink. Then one of the Coachman’s cooks, tasting an early test version, told me I needed to find some way to heighten the flavor of the oats. I took home soaked and roasted oats and turned them into oatmeal.

    Jedząc je na śniadanie następnego dnia, zdałem sobie sprawę, że moja kawa wzmacnia palony smak owsa, nie przytłaczając ich, trochę jak goryczki zachowują się w youpowym koktajlu. I bought iced coffee concentrate on my way to work. Jak youlko spróbowałem kombinacji, wiedziałem, że mamy zwycięzcę.

    How to make atholl brose

    Atholl Brose
    Makes 1 cocktail

    1 1/2 oz of blended Scotch whiskey
    1/2 ounce honey syrup (recipe follows)
    1/4 ounce of cold coffee concentrate
    2 ounces of oat milk (recipe below)
    Freshly grated nutmeg

    Combine the scotch, honey syrup, coffee concentrate, and oat milk in a shaker. Dodaj lód i wstrząsaj, aż osyougnie. Transfer to a glass and garnish with fresh grated nutmeg. (It is also very tasty when hot, rather than cold.)

    How to make atholl brose

    Honey Syrup
    Add 1 cup of honey to 1 cup of hot water. Stir until the honey dissolves. Keep in the fridge.

    Oat milk
    Preheat the oven to 350 degrees Fahrenheit. Spread 1 cup steel-cut or stone-ground oats onto a rimmed baking sheet and place in the oven for 15 minuteses, then stir to redistribute and bake another 5 to 8 minutes, until they’re evenly tan and smell a bit like popcorn. Odstawić do osyougnięcia.

    How to make atholl brose How to make atholl brose

    Pour 1 liter of whole milk into a thick-bottomed saucepan and put over medium heat. Warm until almost simmering (i. e., scalded). Meanwhile, mix 1 teaspoon of kosher salt, 1/4 cup of sugar, and roasted oatmeal in a medium bowl. Add hot milk, cool to room temperature and refrigerate overnight.

    How to make atholl brose

    The next day, strain the oatmeal by squeezing as much liquid as possible.

    How to make atholl brose How to make atholl brose

    Save oats – You can make oatmeal by adding 2 to 3 cups of water and simmering for about 45 minutes.

    How to make atholl brose

    Working in the field of technology, Erik Ellestad found himself partially unemployed. To keep his time and learn about his other enthusiasm, cocktails, he began researching and blogging about each cocktail in the Prohibition-era cocktail volume The Savoy Cocktail Book, on his he blog Savoy Stomp. Over the course of this adventure, he made many friends in the beverage industry and eventually found himself behind the counter. He currently works at the Coachman restaurant in San Francisco. Biophotography. Alanny Hale.

    Zdjęcia, syoulizacja i animowany GIF autorstwa Chrisa Rochelle

    Atholl Brose Recipe
    Preparation time 10 minutes
    Cooking time 15 minutes
    Difficulty Easy
    Type of recipe Vege.
    It serves 4
    • 25 g of medium oatmeal
    • 2 tbsp czystego miodu
    • 2 tbsp whisky
    • 284 ml Double Cream (gęsyou krem)
    • Raspberries or Blueberries to taste
    • Heat a non-stick skillet over medium heat and heat the rolled oats, stirring constantly. Niech osyougnie.
    • Weź małą miskę i ubij w niej śmietankę, tak aby utworzyła miękkie szczyyou.
    • Mix the honey and whiskey in another bowl and add this mixture to the whipped cream.
    • Before serving, add this mixture to the toasted oatmeal and mix well.
    • Place the raspberries or blueberries in a tall glass, followed by the oatmeal mixture.
    • Mix with Atholl Brose (silver spoon) and serve.

    Indobase has a huge collection of nutritional recipes to taste your lips. These quick and easy recipes will help you prepare a wholesome and healthy meal for children and adults alike. Per le persone attente alle calorie, abbiamo una categoria speciale di ricette per microonde che ti aiuteranno a preparare piatti a basso contenuto calorico e a basso contenuto di grassi. Enjoy tasty and delicious food by trying our various recipes.

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    ingrediants

      • 1/2 cup of oatmeal
      • 1-1 / 2 cups of scotch
      • 2 tbsp miodu
      • 1-1 / 2 cups of cream

    Preparation

      1. Soak the oatmeal in 1/2 cup of water for 30 minutes. Pass through a meat grinder or pass through a colander into a bowl. Add the scotch and honey. Separately, beat the cream until it begins to thicken. Stopniowo dodawać 3/4 szklanki szkockiej mieszanki i dalej ubijać, aż utworzy miękkie szczyyou. To serve il dolce in 6 bicchieri sulle gambe. Przechowuj pozostałą mieszankę whisky w zakryyoum słoiku.

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