adapted from Hot Drinks
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.
cup uncooked oatmeal
cups cold water
tablespoon Scottish heather honey
cup ( 2 ounces ) Drambuie
tablespoons ( 1 ounce ) Scotch whiskey
cup heavy cream, lightly whipped with 1 teaspoon sugar ( optional
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
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.
Coffee, Tea, Hot Chocolate, Spiced Punch, and Spirits