Flying a speculative rhetorical kite for World Cocktail Day (May 13th) Bruichladdich’s global brand ambassador Abi Clephane has highlighted the role of Atholl Brose in the pre-history of mixology.
The 15th century Highland drink made from oats, honey and whisky – one of the earliest recorded examples of a whisky-based mixed drink – puts Scotland back ‘into the conversation’ around the origins of cocktails, said Clephane.
“There’s so much debate around what the first cocktail was, but there’s no doubt Atholl Brose was one of the earliest, going back to at least the 15th century,” she said.
“The word cocktail came much later, but the act of mixing drinks didn’t. People have always done that. As soon as there were ingredients, people were combining them to make something better to drink.”
Bruichladdich reckons that drinkers’ renewed interest in historic serves reflects growing demand for ‘provenance-led cocktails rooted in local ingredients and authenticity’.
Made from oats, honey and whisky, Atholl Brose dates back to the 1400s, placing it centuries before many recognised classics.
The drink is tied to Scottish legend. It is said the Earl of Atholl created a honeyed oat and whisky mixture to lure a rebel into capture, leaving behind a recipe that became associated with Highland hospitality and celebration.
The example highlights how early ‘cocktails’ were not created in bars, but evolved from necessity, using ingredients that were readily available, rather than formalised recipes.
Abi explained: “In Scotland, you’re talking about oats, honey and grain spirits, that’s what people had. So that’s what went into drinks like Atholl Brose.
“It wasn’t about following a recipe or making something fashionable, it was just using what was there. That’s really where cocktails come from, making something enjoyable out of what you’ve got around you.”
That approach can also be seen in other historic Scottish serves like the Hot Toddy, a centuries-old mix of whisky, honey, citrus and spices traditionally used for medicinal purposes, but often considered a less serious cocktail despite fitting the definition.
Clephane suggested that Scotland’s absence from the modern cocktail narrative may be attributed to how whisky has historically been positioned, with strict conventions limiting experimentation compared to other spirits.
She explained: “Scotch whisky’s been quite gatekept in terms of how you drink it. There’s always been rules around it, whether that’s neat, with water or with ice, so there hasn’t been as much room for mixing it in the same way.
“A lot of the classic cocktails people think of are American whiskey-led, and they came from a different drinking culture. That’s probably why Scotland doesn’t get spoken about in the same way.”
As interest grows in provenance and traditional flavour profiles, historic serves like Atholl Brose may be long overdue another day in the sun.
“It used to take a long time to make, because you had to make your own oat milk from scratch,” noted Abi. “Now you can just buy it and put it together in minutes. It’s probably easier than it’s ever been, which means there’s no reason people can’t try it again.
“When you look at something like Atholl Brose, it shows Scotland has been mixing drinks for centuries. It just hasn’t been talked about in the same way, but the history is there.
“Designed to be enjoyed after dinner, the cocktail leans into indulgent dessert-style flavours and is best sipped slowly as a final course.”
Port Charlotte Atholl Brose
Ingredients
- 40ml Port Charlotte 10
- 30ml oat milk
- 10ml amaretto
- 15ml honey syrup (equal parts honey and boiling water)
- 10ml single cream
- Grated nutmeg
For batch making (serves 7)
- 280ml Port Charlotte 10
- 210ml oat milk
- 60ml amaretto
- 90ml honey syrup (equal parts honey and boiling water)
- 60ml single cream
- Grated nutmeg
Method
Add Port Charlotte 10, oat milk, amaretto, honey syrup and single cream to a cocktail shaker and blend to combine – be careful not to over-blend, as you may create whipped cream.
Chill in the fridge.
Shake well before pouring, and garnish with some grated nutmeg.
