ATHOL BROSE
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
A popular liqueur served in Scotland.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 111. The excerpt below is the record exactly as published.
Athol brose.” There is a well-known hotel in Scotland, at Blair Athol, where visitors are generally entertained with a small glass of this “ liqueur.” I believe I am right in say- ing that Her Majesty the Queen, when in the Highlands, accepted of what I think most persons must call a very nice mixture. It is made as follows : Take equal parts of Scotch whisky, honey, and cream
Cook this with the app: pantry check, scaling, and the assistant.