Quick and Easy Atholl Brose

• 1 bottle Scotch whisky
• 300 ml (10 fl oz) double cream

Soak the oatmeal in Scotch whisky. Beat the egg whites until stiff, then fold cream into them. Add the honey. Very slowly blend in the whisky and oatmeal. Pour into bottles and store for a week, shaking — and no doubt tasting! — occasionally.

A version of Atholl Brose in The Hogmanay Companion by Hugh Douglas, (1993)

Put one heaped tablespoon of finely ground oatmeal (gri