I had forgotten about atholl brose for quite a while. It's been close to 30 years since I last had any. Today, I was telling a friend in England about it while we were discussing scotches and she said "What's that?" and I found a recipe. This stuff is Scottish mother's milk; it goes down smoother and better than anything you've probably ever had.
After almost 30 years since I last had it, I can still remember how good it is. Since Turkey Day's coming up, I'm going to use that as an excuse to make a batch of it. You ought to give it a try as well.
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3 comments:
OK, John, just where do you get "heather honey." Will clover honey work? And how good of a Scotch should this be?
-Karen
Clover honey works just fine, as will a number of other types of honey. Fruit honey may add an unexpected off-flavor the first few times, so I would recommend against it.
As for scotch, don't use the good single-malt sipping scotch; a blended scotch whisky is going to be fine for this. Don't use Canadian whisky, as they tend to be too light--you want a bit of heft to the flavor. Anything you'd find flavorful and acceptable in a mixed drink will work well in this.
Hey, you're supposed to mix it with half and half when you're done....yum. Single malt is far too peaty for atholl brose, but a nice blended scotch...maybe a drap or twa o' Drambuie...
Ah, I remember many's the morning staggering out of the tent in search of Duncan and the atholl brose.
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