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Atholl Brose is a Scottish drink which derives its name from two words; athole and brose. Atholl is the hilly area of Perth and brose refers to a porridge which is made by combining oatmeal with hot water. This drink is usually dense and sweet flavored and the atholl brose recipe is easy to follow and consumes less time. Atholl brose is also known as Athole brose at many places and is considered as one of the traditional cures for cold. Atholl brose is very popular during Christmas AndHogmanay.
History Of Atholl Brose Recipe
Atholl brose is said to have its origin in Scotland and was first made in the year 1475. The duke of Atholl filled a well with the drink made by mixing oatmeal, honey and scotch whiskey to seize Earl of Ross, who had panache for this particular drink. The duke succeeded and prisoned the Earl.
In the year 1842, Queen Victoria and Prince Consort Albert were welcomed by Duke and Duchess of Atholl by presenting the pudding form of Atholl brose. It is known that the queen was served the Atholl brose pudding is a quart cup which originally belonged to 18th century musician, Neil Gow, who was supported by the Dukes of Athole.
Method Of Preparation And Ingredients Used: Atholl Brose Recipe
To make Atholl Brose, the ingredients which are needed include water, oatmeal, honey and Scotch whiskey. The oatmeal is mixed with water until thick and the mixture is allowed to rest for a while. Once done, the mixture is filtered, honey is added to the strained liquid and the mixed drink is transferred to a bottle. Scotch whiskey is added to the bottle and the ingredients are shaken well. The drink is left for a week so that the flavors can get infused fully.
Serving Atholl Brose
Atholl brose is normally served in fancy glasses with a topping of thick cream and toasted oatmeal. Nutmeg and raspberries are also used to garnish the drink. The drink can be consumed neat or mixed with soda, ginger beer, lemon juice or with other soft drinks.
Variation In Atholl Brose Recipe
In some Atholl brose recipes, oatmeal and whiskey are mixed first and allowed to rest. When strained, the removed oatmeal is eaten as porridge. Finally, cream and brandy is added to the mixture and served. At some places, the cream is blended until fluffy and the mixture of honey, oatmeal and whiskey is added to the cream and served as atholl brose. In Edinburgh, the drink is made using egg yolks instead of oatmeal. Herbs are also mentioned in some variations of Atholl brose recipe.
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