Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site zinfandel.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!decvax!tektronix!hplabs!zehntel!zinfandel!berry From: berry@zinfandel.UUCP (Berry Kercheval) Newsgroups: net.cooks Subject: Re: Homemade Irish Cream (Atholl Brose) Message-ID: <201@zinfandel.UUCP> Date: Tue, 25-Sep-84 17:09:30 EDT Article-I.D.: zinfande.201 Posted: Tue Sep 25 17:09:30 1984 Date-Received: Sun, 30-Sep-84 04:34:24 EDT References: <398@tellab1.UUCP> <645@druor.UUCP> Reply-To: berry@zinfandel.UUCP (Berry Kercheval) Organization: Zehntel Inc., Walnut Creek, CA Lines: 44 All right, here is my contribution to the Irish Cream foofaraw. My opinion is that all soi-disant 'Irish Creams' are debased versions of the pure quill: Atholl Brose. Atholl Brose is a traditional Scots drink made from cream, oats and Scotch. The ninth Duke of Atholl is said to have beaten the enemy in a battle by covertly filling their well with Atholl Brose and then attacking while they were too drunk to fight. It is a traditional part of the Hogmany celebration. A loving cup is filled with Atholl Brose and passed around. You stand up to drink it, and the two people to either side stand up too, so you don't fall down. Then you pass it to the person to one side, and help hold HIM (or HER) up while he (or she) drinks. I first tasted it Sunday morning at an SCA tourney. Saturday had been a long day of fighting and drinking, followed by a long night of singing and drinking and... Ahem! Mistress Trude Lacklandia, the SCA's first woman knight, was circulating around the camp with a large pot of an unlikely looking concoction as I sat quietly moaning to myself. She insisted some would be good for me and sure enough, it not only tasted good, it helped ease the throbbing. Best 'hair of the dog' ever. What's that you say? How is it made? Ah yes, I was coming to that. ATHOLL BROSE (Incidentally, 'brose' is a kind of porridge. 'pease brose' is pea porridge, etc. Yecch) Take a jar and do thereto oats and water and steep overnight. About a cup of oats to a quart of water will do. Strain the oats out unless you're the type who wears kilts properly. Reserve the spent oats for another use. (I don't know what, but waste not, want not, eh?) Take the oat water, about a quart, and mix with a quart of GOOD whisky (NOT whiskey for Ghods sake!) and a quart of cream. Now add honey to taste -- I like about 2/3 cup honey for this much Atholl Brose. Mix it until it be enough done and serve it forth. -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900