SC - New to list

[Kathleen M Everitt]

Forwarded (with permission) from the Atlantian mailing list:

>From: etsmith at scsn.net (E T Smith)
>To: atlantia at csc.ncsu.edu
>Subject: Atholl Brose Recipe
>Date: Sat, 12 Apr 97 22:33:45 +0000
>
>
>Poster: etsmith at scsn.net (E T Smith)
>
>Dear Friends,
>   One of my greatest pleasures in life is giving others something good
>to eat, drink, or hear. I am most gratified that such a respected brewer
>as our former Royal Brewer, Lord Tadhg, would consider my Atholl Brose
>palatable. While there are a number of variants of this potable, I'll
>offer my variation on the recipe listed in Recipes from Scotland by F.
>Marian McNeill, (Edinburgh, Scotland: The Albyn Press, 1946), p.90.
>1 Quart Steel-cut Oatmeal, uncooked
>1 Cup Heather Honey
>A Fifth of Single Malt Scotch Whiskey
>Milk or cream to taste
>Directions:
>Put the oatmeal (please use regular Quaker Oats if you cannot find Irish
>or Scots) in a two-quart open glass container and cover the oats with
>"good" water. (I use bottled water.) After a day's time, again cover the
>oats with water. When the "milk" is opaque, strain the liquid through
>cheesecloth into a clean, sealable glass container. Add the honey,
>whiskey, and milk or cream to the oat milk, and refrigerate the
>container for at least two weeks or more. Agitate the mixture daily to
>ensure a proper emulsion.
>No, this is not a drink in the class of Flaming Dragons and such, but it
>will sneak up on you because it goes down so smoothly. Cheers!
>Best wishes,
>Thomas

Slainte -


Alasdair mac Iain of Elderslie          Argent, a chevron cotised azure
Dun an Leomhainn Bhig                   surmounted by a sword and in chief
Barony of Marinus                       two mullets sable

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