Re: Atholl Brose


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Posted by Laurence Monkhouse on February 20, 2008 at 10:35:38 from 82.27.25.128 user Laurence_.

In Reply to: Re: Porridge posted by Laurence Monkhouse on February 20, 2008 at 08:23:14:

But to my mind, the version where you add cream, honey and (once it has cooled below 60 degrees C) whisky takes a lot of beating.

Having Googled, I find that what I was given under the name of Atholl Brose in Scotland wasn't correct (it was lovely, though).

Properly you soak the ingredients, don't cook them, strain out the oatmeal and drink the left over liquor


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