Yield: 3 Pints
|1½ teaspoon||Unflavored gelatin|
|⅓ cup||Cold water|
|3 cups||Heavy cream|
|3 cups||Scotch whisky|
This brew originated in Athol, Scotland (a district famouse for its deer hunting). Early versions included water in which oatmeal had been soaked overnight. Here gelating provides for the thickening.
IN a small saucepan, sprinkle the gelatin over water and let soften for several minutes. Place over low heat and cook, stirring occasionally,until gelatin dissolves, 1 to 2 minutes. Stir in cream and heat until mixture is quite warm (about 110F), 2 to 3 minutes.
Remove form heat and stir in whisky.
Serve warm or chilled. Store brose in a sterilized bottle in the refrigerator, where it will keep for a month or more. If giving as a gift, place in an old fashioned bottle, and wrap in bright colored gift napkin or piece of fabric.