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Atholl Brose Whiskey Recipe

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This recipe for Atholl Brose Whiskey, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Keith Sparks

Category:
Category:

Ingredients:  
Ingredients:  
One bottle of Scotch whisky
(Optional) 1/2 Pint of double cream
450g of clear Scottish honey
One handful of fine ground oatmeal

Directions:
Directions:
Combine the oatmeal and whisky in a shallow container. Cover with linen and leave in a cool place for several hours or overnight.
Remove the liquids from your oatmeal and whisky mixture. Use linen or a spoon and strainer to squeeze every last drop of whisky out of the oatmeal solids. Discard the oats.
This step is optional, some more traditional recipes donít use cream, while others even recommend mixing the cream with egg whites. This step can be used or left out as per your preference.
Add cream and stir.
Gently whisk in honey, until dissolved.
Stir the final mixture well (according to tradition, this should be done with a silver spoon). Pour the brose into a bottle for storage.
Store bottle in the fridge for up to a week, Atholl Brose is at its best when given a few days to mature, howe,ver it tastes great freshly made too.Serve chilled from the fridge or over ice. Enjoy!

Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
1hr-1day
Personal Notes:
Personal Notes:
foodanddrink.scotsman.com

 

 

 

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