A Scottish tipple for any occasion

Every year, the anniversary of his birth is celebrated by Scots and fellow Burns fans around the world with traditions such as a “Burns Supper” of haggis, neeps and tatties, featuring a recital of the traditional “Address to a Haggis”, and of course a dram or two of Scotch Whisky.

In the spirit of Scottish celebrations, former Tattoo Drum Major, Mick Hay has shared his recipe for Atholl Brose – a whisky and oat based cream liquor – for you to enjoy at home. Use it to toast Scotland’s National Bard next year, or as a special Scottish treat during the year ahead.

Atholl Brose

According to legend the drink is named after the 1^st Earl of Atholl, who suppressed a Highland rebellion in 1475 by spiking the rebel leader’s well with Atholl Brose, leading to an inebriated enemy and the rebel leader’s capture.

Ingredients

• 1x 750ml bottle of Scotch Whisky
• ½ Pint of Double Cream
• 450g of clear Scottish Honey
• 200g Scottish Ground Oatmeal
• 300ml Water (optional, use as required)

Step 1
Add Whisky, water and ground oatmeal to a container up to 1 week (minimum of 2 days) before you intend to drink. Cover container and leave in a cool place.

Step 2
On the night before you want to drink it, strain off your brose mixture with a sieve, colander (if you prefer more bits) or muslin into a bowl or jug. Make sure to squeeze all the liquid out.

Step 3
Stir in the cream and then honey. The most important part is to taste as you go when adding the honey, you may not need all of it. 

Step 4
Pour into bottles and put into the fridge ready for your Scottish celebrations.

Step 5
Before serving, shake the bottle gently as some of the ingredients will have settled. Then pour yourself a large glass and enjoy!

Don’t forget to note the expiry date on the cream you use and drink your Atholl Brose before this date.