As we head towards 30th Nov and St Andrews Day I thought I would post the following recipe, found while clearing out some old papers. The original typed document refers to a Dinner Night in 1964. The quantities listed produced 18 bottles "which proved not to be enough for 44"......."one should allow 2/3 of a bottle per head". The Atholl Brose should be made at least 48 hours before the event, with the "Brose" being steeped at least 24 hours before that. The Recipe: 8 Parts Brose 6 Parts Cream 5 Parts Whiskey 1 Part Benedictine 1 Part Honey The Method. Brose. This is made by steeping and stirring coarse oatmeal in water for 24 hours. Fine oatmeal is an acceptable substitute.The recipe states that 6lb of Oatmeal produced too much brose, 4lb would be adaquate. To this is added water at a rate of 4 pints per pound. After steeping the oatmeal in water the mixture is strained through muslin cloth. The mixture should be ladled into the muslin like an old fashioned steamed pudding and wrung out hard by twisting the muslin into a ball. The liquid produced should be a milky colour and have no bits of meal in it. Cream. The description is of "Ordinary dairy cream" with alternatives stated to be "top of the milk" - sadly now almost unavailable or "... ( last resort only) tinned unsweetened milk" I suppose the modern varient would be normal single cream. Whisky. The suggestion is "Grouse" - I imagine we can improve on that..... Honey. Described as ""clear and runny like syrup" - the liklihood is we have many more choices than were available in '64. There is a note: " Do not monkey about with the portions. The idea of tasting is to make sure the ingredients are mixed enough together and NOT to see if enough Whisky has been put in. All the ingredients are simply poured into a large bowl and mixed. Stir until the honey has dissolved. Bottle and lay aside in a cool place - avoid the "Fridge" as this tends to curdle the cream. Shake the bottles prior to decanting as the heavier elements tend to settle. Good Luck. Sally.