DISH RESEARCH · Drink
Atholl brose
A documented 1939 Scottish Atholl Brose of Scotch whisky, strained honey and cream.
About Atholl brose
Atholl brose is a Scottish whisky drink. This profile follows Charles H. Baker Jr.'s documented 1939 Athol Brose No. I, which combines old Scotch whisky, clear strained honey and cream.
Honey brings rounded sweetness while cream softens the whisky's malty, warming character. The result is rich and spirit-forward rather than a light mixed drink.
The drink is smooth, creamy and pale beige, with enough body to feel almost dessert-like. Baker's version is served cold after the three ingredients are blended smooth.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Atholl brose
Charles H. Baker Jr.'s 1939 Athol Brose No. I.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Old Scotch whisky: . Approved generic whisky mapping represents the source's Scotch whisky; exact producer and grain bill are unspecified.
- Clear strained honey:
- Cream:
Origins & food traditions
Difford's Guide documents several historical Athol Brose formulas from Charles H. Baker Jr.'s 1939 book. This profile preserves the specifically named No. I version and does not merge it with oatmeal-water or milk variants.
Countries
- United Kingdom
- United KingdomCatalogue link pending review
Cuisines & regions
- Scottish
- Scottish cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.