| 1 | This brew originated in athol, scotland (a district famouse for its deer hunting). |
| 2 | Early versions included water in which oatmeal had been soaked overnight. |
| 3 | Here gelating provides for the thickening. |
| 4 | In a small saucepan, sprinkle the gelatin over water and let soften for several minutes. |
| 5 | Place over low heat and cook, stirring occasionally,until gelatin dissolves, 1 to 2 minutes. |
| 6 | Stir in cream and heat until mixture is quite warm (about 110f), 2 to 3 minutes. |
| 7 | Remove form heat and stir in whisky. |
| 8 | Serve warm or chilled. |
| 9 | Store brose in a sterilized bottle in the refrigerator, where it will keep for a month or more. |
| 10 | If giving as a gift, place in an old fashioned bottle, and wrap in bright colored gift napkin or piece of fabric |
