Atholl Brose- nectar of oats and whisky, sweetened with honey-A Scottish drink enjoyed all over the world , and especially at New Year

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…….

honey goes in..

honey goes in..

The team in the kitchen all help and are keen to taste….!

Atholl Brose Team

Atholl Brose Team

Atholl-Brose

Atholl-Brose

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.

Ingredients:
3 rounded tablespoons of medium oatmeal
2 tablespoons heather honey
Scotch whisky

Method:
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.

adding the honey...

adding the honey…

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…!

https://wildlifeandwilddogs.wordpress.com/2014/12/27/black-eyed-peas-with-ham-hock-and-collards-recipe-southern-united-states-new-year-tradition/

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About wineandwilddogs

Lin Barrie The Save Valley Conservancy stretches along the upper reaches of the great Save River in the south east of Zimbabwe. The Gonarezhou National Park laps against the southern banks of the Save River and between these two nestles the Malilangwe Wildlife Reserve. These three celebrated wildlife areas form part of the Greater Limpopo Transfrontier Conservation Area, (GLTFCA)- a unique wilderness jewel which is home to the “Big Five” (endangered Black and White rhinos, elephants, buffalo, lion, leopard) and the ”Little Six” (Klipspringer, Suni, Duiker, Steenbok, Sharpe's Grysbok and Oribi). Endangered African wild dogs, Cheetah, Brown hyena, Bat-eared foxes and a host of special birds and plants contribute to the immense variety of this ecosystem. Communities around the GLTFCA contribute to innovative partnerships with National Parks and the private sector, forming a sound base on which to manage social, economic and environmental issues. This is home to artist and writer Lin Barrie and her life partner, conservationist Clive Stockil. Expressing her hopes, fears and love for this special ecosystem with oil paints on canvas, Lin Barrie believes that the essence of a landscape, person or animal, can only truly be captured by direct observation. Lin Barrie states: “Through my art, and my writing, I feel an intimate connection with the natural world, and from my extensive field sketches of wild animals, people and landscapes, I create larger works on canvas. Lin's work is in various public and private collections in South Africa, Kenya, Zimbabwe, Australia, England, Canada, Sweden and the United States of America. She is represented by galleries in South Africa, Zimbabwe, England, Kenya and Florida, USA.
This entry was posted in Africa, cooking, culture, food, food culture, Hogmanay, home grown food, homegrown, New Year, Scotland, Scottish Ceilidh, sharing, slow food, zimbabwe and tagged , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Atholl Brose- nectar of oats and whisky, sweetened with honey-A Scottish drink enjoyed all over the world , and especially at New Year

  1. Pingback: Chilo Gorge Safari Lodge; Rain and Rejuvenation, Snails and Wild Flowers… | wineandwilddogs

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