Atholl Brose became one of Queen Victoria’s favourite drinks after she first encountered it in 1842, in Dunkeld, near Perth. Not the thick Hogmanay dessert, this streamlined variation is an update on the centuries-old original.
500g (17 ½oz) thick-cut porridge oats
700ml (24fl oz) whisky
225g (8oz) heather honey (or any other honey)
100ml (3½fl oz) boiling water
300ml (10fl oz) single cream
Place the porridge oats and whisky in a large jar to soak overnight.
In a second jar, combine the heather honey and boiling hot water. Stir until the honey is completely dissolved. Add the single cream and stir.
Wring the oatmeal and whisky mixture through muslin or press through a fine strainer into the cream mixture. Stir to combine. Refrigerate to chill.
You can pour the mixture into clean, sterile stopper bottles for serving, if you prefer. Shake before serving.