Atholl Brose
Too much in your well will leave you vulnerable to enemies
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Atholl Brose
This is one of the world's oldest cocktails. It originates in the 1400s and gets its name from Earl Atholl, who used the mixture to quash a rebellion from the island lords. Spiking their well with whisky, oats, and honey, they were captured, too inebriated to escape.
The base recipe is simple and the drink is a celebratory libation enjoyed by English kings and queens when visiting Scotland - the likes of George IV, Queen Victoria, and Prince Albert. Its silky smooth and a drink you could take right out of bed in the morning, much to the benefit of your constitution. But don't let it fool you, a few too many and you'll be down the proverbial well.
The base recipe is simple and the drink is a celebratory libation enjoyed by English kings and queens when visiting Scotland - the likes of George IV, Queen Victoria, and Prince Albert. Its silky smooth and a drink you could take right out of bed in the morning, much to the benefit of your constitution. But don't let it fool you, a few too many and you'll be down the proverbial well.
Potion:
2 oz Blended Scotch, I like Monkey Shoulder
1 oz Oat Brose
1/2 oz Half-and-Half
1/2 oz Drambuie
1 bsp Amaretto
1 Dash Molasses Bitters
Cinnamon Sugar Rim and grated nutmeg
1 oz Oat Brose
1/2 oz Half-and-Half
1/2 oz Drambuie
1 bsp Amaretto
1 Dash Molasses Bitters
Cinnamon Sugar Rim and grated nutmeg
Procedure:
First, using a Coupe or Nick and Nora glass, add a dab of Scotch to the rim of your glass on the outside. Then, roll one half of the rim in the Cinnamon Sugar. Place the glass in the freezer for a chill. Load your ingredients sans garnish in shaker tin. Add ice to the other half, then bring the tin together for a shake until will chilled. Retrieve your glass and fine strain the drink into it. Grate fresh nutmeg over the top in artistic flourish. Enjoy!
Oat brose is a simple beverage made from soaking uncooked oats in water overnight and straining. In Mexico and Central America, they make a version - Aqua de Avena, and you'll find a lot more recipes for this. For mine, I simply added two Cinnamon sticks, 1/4 cup of oats, and 2 cups water. I left this overnight in a mason jar. Oh, and add about 3 drops of Maple flavoring extract. You'll thank me. The next day, I blended and strain this through a nut milk bag. Walla! Oat Brose (or Agua de Avena if you like). And if making brose is a bit much for you, oatmilk will do under the strain of laziness.
Obviously, don't pull your best single malt for this drink, unless of course its Christmas Eve. I use half-and-half, but if you like it extra luxurious, heavy cream is great too. Molasses bitters are hard to come by but worth the price. If you can't get them, you could substitute a 1/4 oz of brown sugar syrup.
This is a great cocktail for late November. Its sweater weather, Argyle to be exact.
Oat brose is a simple beverage made from soaking uncooked oats in water overnight and straining. In Mexico and Central America, they make a version - Aqua de Avena, and you'll find a lot more recipes for this. For mine, I simply added two Cinnamon sticks, 1/4 cup of oats, and 2 cups water. I left this overnight in a mason jar. Oh, and add about 3 drops of Maple flavoring extract. You'll thank me. The next day, I blended and strain this through a nut milk bag. Walla! Oat Brose (or Agua de Avena if you like). And if making brose is a bit much for you, oatmilk will do under the strain of laziness.
Obviously, don't pull your best single malt for this drink, unless of course its Christmas Eve. I use half-and-half, but if you like it extra luxurious, heavy cream is great too. Molasses bitters are hard to come by but worth the price. If you can't get them, you could substitute a 1/4 oz of brown sugar syrup.
This is a great cocktail for late November. Its sweater weather, Argyle to be exact.