Yield: 1 quart
|3 tablespoons||Rolled oats|
|2 tablespoons||Heather honey|
|Or other flavor honey|
|1 quart||Scotch whiskey|
Place the oatmeal in a mixing bowl and add just enough cold water to make a thin paste. Let stand for about 1 hour, then strain through a fine sieve into a large clean bowl, pressing the oatmeal against the sieve with the back of a spoon to release as much liquid as possible.
Discard the oatmeal.
Mix the oatmeal liquid with the honey, then add the Scotch. Rebottle the liquid and shake well before serving either straight up or with a mixer.
Note: Atholl Brose is traditionally served in Scotland on New Year's eve to the first guests crossing the threshold of the host's home, hence its other name, First Footing.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-25-95