Atholl Brose

adapted from Hot Drinks
Legend has it that this concoction allowed the Earl of Atholl to defeat his enemies during a Highland Rebellion in 1475. The Earl had the rebels ‘well filled’ on this intoxicating beverage, after which they were easily overcome in battle. The oatmeal broth ( ‘brose’) provides a creamy and luxurious base for tempering the fire of the Drambuie and Scotch whisky. The addition of Scottish heather honey keeps the flavors of this hot drink authentic.

  • 1 cup uncooked oatmeal
  • 1&1/2 cups cold water
  • 1 tablespoon Scottish heather honey
  • 1/4 cup ( 2 ounces ) Drambuie
  • 2 tablespoons ( 1 ounce ) Scotch whiskey
  • 1/4 cup heavy cream, lightly whipped with 1 teaspoon sugar ( optional garnish)

Stir the oatmeal and water together in a small bowl. Cover and let sit for 1 hour, stirring gently every 15 to 20 minutes.

Strain the oatmeal broth into a saucepan using a fine-mesh sieve. Press the oatmeal against the side of the sieve with a wooden spoon until it is almost dry to extact as much oatmeal broth as possible. Discard the solids, set the saucepan over medium heat, and bring to a low simmer. 

Scottish Heather Honey Lower the heat, stir in the honey, Drambuie and Scotch, and simmer until just heated through, about 5 minutes.

Serve in espresso-sized cups or festive hot toddy-style glasses. Garnish with whipped cream or not.



Llewellyn's 2013 Herbal Almanac

Hot Drinks
Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, and Spirits


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