Atholl Brose–another New Year tradition which I enjoy, this is truly a Scottish brew….one I will create for New Years Eve at Chilo Gorge Lodge
I soak oatmeal in water overnight and squeeze out the delicious milky extract…then local yummy honey goes into the oats extract…….
The team in the kitchen all help and are keen to taste….!
There are a number of variations in making this drink which have been handed down over many generations. The brew is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of the Isles who was leading a rebellion against the king. Hearing that MacDonald drank from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald stayed sampling the concoction and was captured!
Here is the traditional Atholl Brose, from a recipe made public by the Duke of Atholl some years ago.
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
The oatmeal is prepared by putting it into a basin and mixing with cold water until the consistency is that of a thick paste. Leave for half an hour and then put through a fine strainer, pressing with a wooden spoon to extract as much liquid as possible. Throw away the oatmeal and use the creamy liquor from the oatmeal for the brose.
Mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal and stir well. (Purists insist on a silver spoon for stirring!) Put into a quart bottle and fill with malt whisky; shake before serving.
so -from ancient Scottish Tradition to the Southern States of America, (see my previous Black-Eyed Peas post below) we will be celebrating internationally at Chilo this New Year…!