Creamy, malty, oaty
A perfect brunch libation with doughnuts, or the ultimate nightcap with gingersnaps.
A traditional Scottish concoction from the first Earl of Atholl in the 1400s, this broth (or, “Brose”) is made from extracting the “liquor” from soaked oatmeal, then adding cream, Scotch, and honey. On a cold morning, this drunken oatmeal cures the blues and restores the soul to good standing. Like a milk shake and a cookie in one, this is one of the most unexpectedly delicious drinks in this book. You can serve it up, or serve it down on an ice cube. Try adding a dash of nutmeg.
FOR THE OATMEAL LIQUOR
½ cup (50 g) rolled oats (not instant or steel cut)
1½ (355 ml) cups water
FOR THE COCKTAIL
2 ounces (60 ml) Scotch (a blend, like Dewar’s or Famous Grouse works well)
2 ounces (60 ml) oatmeal liquor
1 ounce (30 ml) half-and-half
1 tablespoon (15 ml) honey
For oatmeal liquor, steep oatmeal in room-temperature water overnight in a covered jar or a measuring cup draped with a dish towel. In the morning, strain the oatmeal through a mesh strainer lined with cheesecloth—you will need to give it a squeeze to extract the liquid. Collect this “liquor” in a bowl or jar, and discard the oats.
For the drink, add all of the ingredients to a shaker and dry shake. Then, add ice to the shaker. Shake and strain into a chilled rocks glass or brandy snifter filled with ice.