Atholl brose

Atholl brose

Atholl Brose (also rendered; "Athol Brose" or "Athole Brose") is a mixture of oatmeal brose, honey, and whisky. It is traditionally stirred with a silver spoon. Cream is an optional addition, particularly for festive occasions (Davidson 1999).

Legend has it that the Duke of Atholl overcame his enemies, during a Highland rebellion in 1745, by filling their well with this intoxicating mixture (Davidson "op.cit.").

Recipe

Simon (1948), in a recipe attributed to the Royal Scots Fusiliers, gives the following proportions, to be mixed "with a silver spoon if available":
* 7 parts oatmeal brose
* 7 parts whisky
* 5 parts cream
* 1 part honey

The brose is prepared by steeping a volume of oatmeal overnight in three times as much cold water, then straining the liquid through muslin.

References

* cite book
last = Simon
first = André
authorlink =
coauthors =
title = A Concise Encylopædia of Gastronomy. Section VIII, Wines and Spirits
publisher = The Wine and Food Society
date = 1948
location = London
pages = viii + 178
url =
doi =
id =
* cite book
last = Davidson
first = Alan
authorlink = Alan Davidson (food writer)
coauthors =
title = The Oxford Companion to Food
publisher = Oxford University Press
date = 1999
location = Oxford, New York
pages = xix + 892
url =
doi =
id = ISBN 0-19-211579-0

See also

*Syllabub
*Cranachan


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