3 heaped dessertspoonsful of porridge oats (Not Instant)
8 oz cream
8 fl oz whisky
2 dessertspoons liquid honey
3 dessertspoons sherry
STEP BY STEP:
To the oats add sufficient water to cover and leave to soak overnight. Transfer to a small muslin or nylon straining bag and squeeze the liquor into a large jug.
To this now add the cream, stirring well to ensure its proper involvement. Next add the whisky and stir again before pouring in the sherry.
Finally add the honey and go at the whole assemblage with a fork (or, preferably, some patent whisking gadget) to ensure that the honey does not sink to a layer at the bottom of the other combined ingredients.
Bottle, cork and leave to mature for 5 days in a refrigerator, taking it out to thaw a little an hour or so before it is required.
TIPS:
Athol Brose is best served from a bowl and should be well stirred from time to time prior to and during its being ladled out.
It will not keep indefinitely and is at its best when made specially for some occasion.
