Atholl Brose is an traditional Scottish drink made from oats and whisky, and usually served for Hogmanay, or New Year’s Eve.
Originally published December 31st, 2013.
Of all my cookbooks, one of my favorites is by Janet Warren called A Feast of SCOTLAND which has many very traditional Scottish recipes, including Atholl Brose.
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What is Atholl Brose?
One of the many recipes I’ve always wanted to try from this cookbook is called Atholl Brose. which is a Scottish favorite for New Year’s Eve (or Hogmanay as it is called in Scotland). According to her book and Wikipedia, the drink was apparently “invented” in 1475 by the Earl of Atholl, who captured the Earl of Ross by filling a well with the alcoholic concoction!
The recipe for Atholl Brose in Janet Warren’s book only contains oatmeal, water, honey and whisky, which is apparently the closest to the original recipe. After searching the internet, it seems there are so many versions, but a lot of them now include cream.
Seeing so many different variations on the theme, I wasn’t too concerned about getting the quantities right. I think it all depends on subjective taste buds. However, I did insist on good quality ingredients so it’s vital that you use a proper whisky (my Dad really likes Glenfiddich or Glenlivet).
I also decided I wanted to try both versions. First I made without the Atholl Brose without cream. Then I added cream to half of the small batch. I prefer the cream version, but I would recommend trying both to see which one suits your taste.
The end of December is a great time to make Atholl Brose recipe as it needs 24 hours for the oats to soak, and it will be ready for New Year’s Eve!
If you need some ideas for nibbles and small bites, I have gathered some of my recipes together in this post.
And during the holidays, you’re bound to feel the call for a hot toddy! Am I right?
Hopefully, you’ll ring in the new year with an Atholl Brose, instead! Slainte!
Atholl Brose
(with and without cream)
- 1/2 cup (3 oz) steel cut (pinhead) oats
- 1 1/2 cups (12 oz) water
- 3 tsp honey (heather honey is usually used)
- about 8 oz whisky (equal to the amount of brose from the oats)
- (optional: 5 oz heavy cream)
Soak the oats in the water for 24 hrs.
Drain the brose from the oats. Put some paper towel in a strainer, then squeeze the rest of the liquid out using a linen cloth.
Stir in the honey (to do it properly, use a silver spoon)!
Next, pour in the whisky and stir.
This is the original Atholl Brose. Finally, add the cream, if you desire.
Now you are ready to greet the new year in a traditional Scottish manner!
Happy New Year and
Lang May Yer Lum Reek!
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Atholl Brose (With and Without Cream) A Traditional Scottish Drink for Hogmanay (New Year's Eve)
A traditional Scottish alcoholic beverage usually had on New Year's Eve.
Ingredients
- 1/2 cup (3 oz) steel cut (pinhead) oats
- 1 1/2 cups (12 oz) water
- 3 tsp honey (heather honey is usually used)
- about 8 oz whisky (equal to the amount of brose from the oats)
- (optional: 5 oz heavy cream)
Instructions
- Soak the oats in the water for 24 hrs.
- Drain the brose from the oats. Put some paper towel in a strainer, then squeeze the rest of the liquid out using a linen cloth.
- Stir in the honey (to do it properly, use a silver spoon)!
- Next, pour in the whisky and stir. This is the original Atholl Brose. Add the cream, if you desire.
Notes
Nutrition info is without the cream.
Nutrition Information:
Yield: 11 Serving Size: Shot glassAmount Per Serving: Calories: 81Total Fat: 0gCarbohydrates: 5gProtein: 0g
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Happy New Year Christina and Bob!
This sounds good! May have to give it a go.
Yay! You too, Brian! :)
Hello
We used to make the Brose for 600 3x every year. Had to make it in dustbins. Made 10 at a time.
The Battalion enjoyed every single drop.
Wow. Wow. Wow. That’s incredible, David! Will have to tell my dad as he was a cook in the army in N. Ireland and tells me how many he had to cook for all the time. Thanks for your comment!
I found this recipe for Atholl Brose in a Dewar’s ad in a Playboy magazine from the mid 1960s (I was in high school):
1 c. honey (preferably heather from Scotland)
1 1/2 – 2 c. heavy sweet cream
2 c. Dewars (never varies)
1 c oatmeal soaked in 2 c water overnight
Heat honey (slightly thin) and stir in cream
Heat, but do not boil. Remove and slowly stir in whiskey
Strain oatmeal and mix liquid with other ingredients
Serves 1-12
I LOVE THE LAST PART! To be drunk on Christmas, New Year’s, and especially St. Andrew’s day (Nov. 30)
Isn’t that funny that this was published in Playboy? Another reader wrote that the Atholl Brose is much better after sitting for months. Have you tried keeping it for a while? Thanks so much for your note, Bill! Happy new year!
This is purely fascinating! Oats and whiskey, honey and cream! And I thought that the Scottish cannot get more fascinating!
If you like those ingredients, check out my Cranachan too (all those plus cream and raspberries)!
Well now, I have never had oats in a cocktail before and I am truly intrigued! I love their flavour so why wouldn’t I like this? Sounds wonderful :D
It’s just the liquid from the drained oats, but it’s definitely a “must try”! Happy New Year, Jo!
I have never tried anything like this before but it sounds really interesting – I would definitely add the cream! Happy New Year to you!
Lovely! Thanks, Amy and happy new year to you, too!
This is definitely an interesting sounding drink. My husband is the whisky drinker in the family so I’m going share this one with him. Sounds like something he might like to try.. Love your photos :)
Great! Thank you, Stephanie!
It sounds lovely. I think I would opt for a cream version of it :-)