Atholl Brose: Oats, honey, whisky, cream.
Atholl Brose is a traditional Scottish beverage that dates back to the 15th century. It is a sweet and creamy concoction that combines the earthy flavors of oats with the sweetness of honey, the robust profile of whisky, and the richness of cream. To create this indulgent drink, oats are first soaked in water to create a smooth oatmeal water. Honey is then added for sweetness, and whisky for its characteristic warmth and depth of flavor. The mixture is finished with a swirl of heavy cream to bring everything together into a silky-smooth libation. Atholl Brose is often enjoyed during celebrations and festive gatherings, embodying the spirit of Scotland in a glass.
Embark on a historical journey with a classic Scotch cocktail that dates back to the 1470s. The Atholl Brose is an exquisite blend of honey, Scotch whisky, and cream, topped with a touch of nutmeg for added warmth. The story goes that this drink was used cunningly by the Earl of Atholl to quell a Highland rebellion. Beyond its intriguing history, it’s a drink where technique and the quality of ingredients come into play. Below is a modern interpretation of this time-honored cocktail, presented by The Educated Barfly.
Ingredients:
- 3/4 oz Honey Syrup (made with a 3:1 ratio of honey to hot water)
- 1 1/2 oz Blended Scotch Whisky (The Famous Grouse recommended)
- Heavy Cream (amount as needed, enough to layer on top)
- Ice (cracked)
- Nutmeg (for garnish)
- Optional: Laphroaig spritz for a smoky finish
Equipment:
- Stirring glass
- Bar spoon
- Hawthorne strainer (with its coil used for whipping the cream)
- Squeeze bottle (for the cream)
- Julep strainer (or Hawthorne strainer for straining the cocktail)
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Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
Servings: 1 cocktail
Cooking Tips:
- To create the honey syrup, dissolve honey into hot water while stirring until fully incorporated.
- Whipped cream should be firm but slightly runny for proper layering.
- Do not over-whip the cream as it will not layer correctly.
- Test the heaviness of the cream by observing a bead form when placed on the back of the hand.
- To impart a smoky flavor, add a spritz of Laphroaig to the finished cocktail.
Instructions:
1. Begin by preparing your honey syrup in advance. Combine three parts honey with one part hot water and stir until the honey is fully dissolved. Set aside to cool.
2. Take your stirring glass and add 3/4 oz of the cooled honey syrup.
3. Pour in 1 1/2 oz of blended Scotch whisky into the glass.
4. Crack some ice (ideally with an ice tapper or the back of a spoon if you don’t have one) and add it to the glass, placing the larger pieces on top.
5. With a bar spoon, stir the mixture for about 30-40 seconds, ensuring that all ingredients are well mixed and chilled.
6. Once stirred, strain the mixture into a serving glass using a julep or Hawthorne strainer.
7. Take a squeeze bottle filled with heavy cream and shake it vigorously with the Hawthorne strainer's coil inside to quickly whip it.
8. When the cream reaches a consistency that is firm but slightly runny, it is ready. Test it by shaking onto the back of your hand; it should form a bead but still flow.
9. Carefully layer the whipped cream on top of the drink to create a distinct layer.
10. Grate fresh nutmeg over the cream for a fragrant garnish.
11. Optionally, finish with a spritz of Laphroaig for an extra smoky note.
12. Serve immediately and enjoy the balance of Scotch whisky and the smoothness of the cream, with the sweet undertones of honey.
This recipe is brought to you by The Educated Barfly. For more cocktail expertise and tips, check out their YouTube channel at https://www.youtube.com/@TheEducatedBarfly
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