Atholl Brose

This cream liqueur is traditionally served at Hogmanay, but it is also associated with other festive occasions, and represents an epitome of Scottish hospitality. The delicious concoction consists of a mixture of brose (water-soaked oatmeal), heather honey, malt whisky, and double cream.

While some recipes call only for oats, whisky, and honey, which results in a more liquid brew, the others add substantial amounts of heavy cream, and if brose is mixed with whipped cream and toasted oats, it can be easily transformed into a decadent dessert.

Atholl brose was named in honor of Sir John Stewart of Balveny, the 1st Earl of Atholl. Legend has it that the Scottish nobleman quashed the 1475 Highland rebellion by lacing his opponent's water well with whisky and honey, capturing him when he was intoxicated and helpless.