Atholl brose

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title: "Atholl brose" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["scottish-cuisine", "scottish-alcoholic-beverages", "scotch-whisky"] description: "Scottish alcoholic drink" topic_path: "general/scottish-cuisine" source: "https://en.wikipedia.org/wiki/Atholl_brose" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Scottish alcoholic drink ::

::data[format=table title="Infobox drink"]

Field	Value
name	Atholl brose
image	Atholl_brose.jpg
image_alt	A glass bottle and a shot glass on a hob, both containing Atholl brose
caption	A glass bottle and shot of Atholl brose
type	Cocktail
origin	Scotland
colour	Cream white
ingredients	Brose, honey, whisky, cream
related	Cranachan
website
::

| name = Atholl brose | image = Atholl_brose.jpg | image_size = | image_alt = A glass bottle and a shot glass on a hob, both containing Atholl brose | caption = A glass bottle and shot of Atholl brose | type = Cocktail | abv = | proof = | manufacturer = | distributor = | origin = Scotland | introduced = | discontinued = | colour = Cream white | flavour = | ingredients = Brose, honey, whisky, cream | variants = | related = Cranachan | website = | region = Atholl brose (or Athol brose, Athole brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). Atholl brose has also become an alternative name for the dessert cranachan, which uses similar ingredients.

According to legend the drink is named after the 1st Earl of Atholl (of the 8th creation), who suppressed a Highland rebellion by The Lord of the Isles against James III of Scotland in 1475. According to legends, he spiked the rebel leader's well with Atholl brose, leading to an inebriated enemy and the rebel leader's capture.

References

• {{cite book | last = Simon | first = André | title = A Concise Encyclopedia of Gastronomy. Section VIII, Wines and Spirits | publisher = The Wine and Food Society | date = 1948 | location = London | no-pp = true | page = viii + 178 }}
• {{cite book | last = Davidson | first = Alan | author-link = Alan Davidson (food writer) | title = The Oxford Companion to Food | publisher = Oxford University Press | date = 1999 | location = Oxford, New York | url = https://archive.org/details/oxfordcompaniont00davi_0/page/ | isbn = 0-19-211579-0 | no-pp = true | page = xix + 892 | url-access = registration

Notes

References

1. "Atholl Brose: The Honey-Whisky Digestif of Scottish Legend and Its Recipe".
2. https://hamlynsoats.co.uk/recipes/atholl-brose/

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