Happy Holidays to all our friends, family, customers and on-line readers. In the spirit of the holidays we are posting one of the specialty drinks from our book: Hot Drinks: Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, Spirits ( Ten Speed Press,2007). To have a look inside our book on Amazon.com, click here: http://tiny.cc/INpvZ
Legend has it that this concoction allowed the Earl of Atholl to defeat his enemies during a Highland Rebellion in 1475. The Earl had the rebels ‘well filled’ on this intoxicating beverage, after which they were easily overcome in battle. The oatmeal broth ( ‘brose’) provides a creamy and luxurious base for tempering the fire of the Drambuie and Scotch whisky. The addition of Scottish heather honey keeps the flavors of this hot drink authentic.
1 cup uncooked oatmeal
1&1/2 cups cold water
1 tablespoon Scottish heather honey
1/4 cup ( 2 ounces ) Drambuie
2 tablespoons ( 1 ounce ) Scotch whiskey
1/4 cup heavy cream, lightly whipped with 1 teaspoon sugar ( optional garnish)
Stir the oatmeal and water together in a small bowl. Cover and let sit for 1 hour, stirring gently every 15 to 20 minutes.
Strain the oatmeal broth into a saucepan using a fine-mesh sieve. Press the oatmeal against the side of the sieve with a wooden spoon until it is almost dry to extact as much oatmeal broth as possible. Discard the solids, set the saucepan over medium heat, and bring to a low simmer. Lower the heat, stir in the honey, Drambuie and Scotch, and simmer until just heated through, about 5 minutes.
Serve in espresso-sized cups or festive hot toddy-style glasses. Garnish with whipped cream or not.