Atholl Brose Recipe - Whisky Oatmeal Cream Honey Egg Drink The history of the Scottish drink Atholl Brose It is not known for how long Scottish folk have been drinking Atholl Brose but the earliest recorded recipe dates back to 1475. Prior to this Atholl Brose recipes were handed down from generation to generation as each person was taught to make this delicious drink. Origins of Atholl Brose The drink is so sweet and tasty that legend has it that it led to the capture of renegade Iain MacDonald the Lord of the Isles who was leading a rebellion against the King. He was caught supping at a well that had been filled with whisky, oatmeal and honey at the order of the Earl of Atholl who knew that MacDonald drank regularly from the small well. The Duke’s recipe was the downfall of Iain MacDonald who stayed to enjoy the drink and was captured by this cunning trap. Since then Atholl Brose has been enjoyed by many a Scot since. Other stories of the origins of Atholl Brose give the name of the Lord as Lord John who was the last Lord of the Isles and was under sentence of death but had escaped and fled to the hills. It is said it was he who could not resist the drink at the well and stayed drinking it rather than fleeing the Earls of Atholl and Crawford. It is possible to buy Atholl Brose in bottles from whisky liqueur sellers and off licences. Most distillers use single malt whisky to give a richer tasting liqueur. Others have secret recipes and use secret herbs to give unique flavours. The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence has a recipe for Atholl Brose pudding for those who do not like to drink whisky. Atholl Brose can be drunk on its own and can also be enjoyed with various other drinks and accompaniments such as with crushed ice, with mixers like coca cola, soda, ginger beer, lemonade or with cream floated on top. The recipe for Atholl Brose below can be drunk straight away but it does taste better when left to mature for a week. Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! Atholl Brose is often made specially at Hogmanay and makes a welcome drink and dessert treat. It is very sweet so should only be served in small drams to see in the New Year. Traditional Easy To Make Atholl Brose Recipe This easy to make Atholl Brose recipe can be made in a few minutes and can be made on the day it is to be drunk but tastes much better if stored for a week. Ingredients For Atholl Brose One bottle of Scotch whisky 10 fluid ounces (Half Pint) of double cream 450g of clear Scottish honey The whites of six large eggs One handful of fine ground oatmeal Directions To Make Atholl Brose 1. Soak the oatmeal with the Scotch whisky and set aside. 2. Beat the egg whites until they become stiff. 3. Fold the cream into the egg white mixture. . Athole Brose Atholl Brose is sometimes spelt as Athole Brose. For example in the Maw Broon's Cookbook For Busy Day and Special Days by the Sunday Post there is an Atholl Brose recipe in the inside front cover. This is spelt as Athole Brose. This Maw Broon Athole Brose recipe differs slightly from the Scottishrecipes recipe and suggests adding Scottish raspberries. The Athole Brose recipe was originally sourced from Housewife Weekly as part of their cut out and keep Scottish Recipes number 8. Buy Maw Broon's Cookbook at a discounted price and with free delivery available. It is also spelt as Athole Brose in the book The Scots Kitchen by F. Marian McNeill. Her recipe has heather honey, whisky and cold water as the only ingredients and cites a reference to Athole Brose in The Heart of Midlothian by Sir Walter Scott. The Scots Kitchen has a brief history of Athole Brose which includes its use as a cure for the cold and that sometimes a beaten egg yolk is added to the mixture. It also describes how two subalterns and a piper carry Athole Brose into the sergeants mess of the Argyll and Sutherland Highlanders on Hogmanay where it is served in a quaich to each officer and sergeantAtholl brose From Wikipedia, the free encyclopedia Jump to: navigation, search Atholl Brose (or Athol Brose, Athole Brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). When made with cream the drink is rather like Baileys Irish Cream. Atholl Brose has also become an alternative name for the dessert Cranachan, which uses similar ingredients. According to legend, the drink is named after the 1st Earl of Atholl, who quashed a Highland rebellion in 1475 by filling the rebel leader's well with the mixture, making him easily captured. [edit] Recipe Simon (1948), in a recipe attributed to the Royal Scots Fusiliers, gives the following proportions, to be mixed, as is the tradition, "with a silver spoon if available": • 7 parts oatmeal brose • 7 parts whisky • 5 parts cream • 1 part honey The brose is prepared by steeping a volume of oatmeal overnight in three times as much cold water, then straining the liquid through muslin (discarding the oatmeal). [edit] References • Simon, André (1948). A Concise Encyclopædia of Gastronomy. Section VIII, Wines and Spirits. London: The Wine and Food Society. viii + 178. • Davidson, Alan (1999). The Oxford Companion to Food. Oxford, New York: Oxford University Press. xix + 892. ISBN 0-19-211579-0. John Stewart, 1st Earl of Atholl From Wikipedia, the free encyclopedia John Stewart, 1st Earl of Atholl (c. 1440 – 19 September 1512), also known as Sir John Stewart of Balveny, was a Scottish nobleman and ambassador to England (in 1484). Contents  1 Life  2 Marriage and children  3 Ancestry  4 References Life He was the oldest child of Joan Beaufort, widowed Queen of James I of Scotland, and her second husband Sir James Stewart, the Black Knight of Lorn. He was created Earl of Atholl in around 1457, the first Earl of the eighth creation of the title. He is believed to have had a hand in suppressing the rebellion of John Macdonald, 11th Earl of Ross, the last of the Lords of the Isles. According to legend, the Earl of Atholl had whisky, honey and oats added to Macdonald's water well, which so entranced or intoxicated him that Macdonald was easily captured. The mixture became a drink named Atholl Brose. Stewart was buried in Dunkeld Cathedral in Perthshire. Marriage and children John Stewart married twice and had several children. However, the exact number, names and the attribution of his children to their mothers is unclear. He married first, in 1459-1460, Margaret Douglas, Fair Maid of Galloway, daughter of Archibald Douglas, 5th Earl of Douglas. Margaret had been married already to the 8th Earl and possibly the 9th Earl of Douglas. She died between 1473 and 1475. They had three daughters:  Janet Stewart, married Alexander Gordon, 3rd Earl of Huntly.  Elizabeth Stewart, married Andrew Gray, 2nd Lord Gray.  Christian, married Neil Stewart of Garth. He married second, before April 1475, Eleanor Sinclair (d. 21 March 1518), daughter of William Sinclair, 3rd Earl of Orkney. They had two sons and nine daughters:  John Stewart, 2nd Earl of Atholl, living 1520, and died before 1522. He married Janet Campbell (died about Candlemas 1545/6), daughter of Archibald Campbell, 2nd Earl of Arygll.  Andrew Stewart, Bishop of Caithness.  Jean (or Janet) Stewart, married by contract dated 31 August 1507, James Arbuthnott of Arbuthnott. He had a crown charter of the feudal barony of Arbuthnott 29 January 1507. He left a testament dated 7 March 1521, and died before 13 March 1521.  Katherine Stewart, married Sir John Forbes, 6th Lord Forbes.  Elizabeth/Elspeth Stewart, married Sir Robert Innes 2nd of Innermarky.  Marjory Stewart, married Sir Colin Campbell, of Glenorchy.  Margaret Stewart, married Sir William Murray, of Castleton.  Elizabeth Stewart, married Alexander Robertson, of Strowan.  Elizabeth (or Isabel) Stewart, married John Stewart, 3rd Earl of Lennox  Jean Stewart, married Robert Gordon, Knt., of Pitlurg.  Margaret Stewart, married Robert Robertson younger, of Strowan.