Atholl Brose
Scotland’s old celebration drink of oat-steeped water, heather honey and whisky, smoothed with cream. Pour small glasses for Hogmanay or Burns Night.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 10 min
- Total
- 2 hr 10 min
- Makes
- About 500 ml (8 small glasses)
- Difficulty
- Easy
- Course
- Drink
- Cuisine
- Scottish
The total includes 1 hour soaking and 1 hour chilling.
Atholl brose is one of Scotland’s oldest drinks, named after the Atholl area of Perthshire. Oatmeal is soaked in water, the oats are strained off, and the silky liquid is mixed with honey and whisky. Many people finish it with cream.
It is strong, so serve it in small glasses, and offer something alcohol-free alongside.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 50 g medium oatmeal
- 200 ml cold water
- 3 tbsp runny honey, heather honey if you can find it
- 150 ml Scotch whisky
- 100 ml double cream (US: heavy cream), optional
Equipment
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Method
- 1
Put the oatmeal in a mixing bowl, pour over the cold water and stir. Cover and leave to soak for at least 1 hour, or overnight in the fridge.
- 2
Pour through a fine sieve into a jug, pressing the oatmeal with the back of a spoon to squeeze out as much creamy liquid as you can. Discard the oats.
- 3
Stir the honey into the oat liquid until it dissolves, then stir in the whisky.
- 4
If using, stir in the double cream. Pour into a clean bottle or jug, cover and chill for at least 1 hour.
- 5
Shake or stir well before serving in small glasses.
Tips
Warm the honey for a few seconds if it is too thick to stir in. For a Burns Supper, serve it after the haggis, neeps and tatties, or alongside cranachan, which uses the same oats, honey and whisky. Small whisky glasses are ideal for serving.
Storage and leftovers
Keep covered in the fridge and drink within 2 days. Shake before pouring.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Gritty texture | Oat pieces passed through the sieve | Strain again through a finer sieve or a sieve lined with clean muslin |
| Separates in the bottle | Normal: the oat solids settle | Shake well just before pouring |
| Too strong | Personal taste | Stir in a little more oat liquid, honey or cream |
Frequently asked questions
What does Atholl brose taste like?
Smooth and sweet, with honey and whisky up front and a soft, creamy oat finish.
How long does Atholl brose keep?
Keep it covered in the fridge and drink it within 2 days, especially if you added cream.
How strong is Atholl brose?
It is mostly whisky, so treat it like a spirit. Serve small measures, and never drink and drive: the safest approach is no alcohol at all if you are driving.
Sources
- The drink drive limit, GOV.UK. Checked 25 October 2026.
Guides for this recipe
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Card photos: Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; Two stainless steel flour sifters, Shliphmash via Wikimedia Commons, Public domain; A black bun cut open to show the dense, dark fruit filling inside its pastry case, IMBJR via Wikimedia Commons, CC BY-SA 3.0, cropped; A plate of clapshot, mashed potato and swede with chives, beside oatcakes, Mutt Lunker via Wikimedia Commons, CC BY-SA 3.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.