Bruadar Whisky Liqueur 24%, 70cl

Product Information

In a medium-sized saucepan, bring honey and Bruadar to the boil before adding the pecans and simmering for 5 mins. Stir regularly to ensure the pecans are well coated. Remove from the heat and spread pecans on a baking tray lined with baking paper. Roast for 5 mins, remove from the oven and turn pecans over, before returning to the oven for another 5 mins or so, until the pecans have darkened in colour.

Another liqueur inspired by an ancient recipe, this one from the Highlands, Elgin-based merchant Gordon & MacPhail's Dunkeld Atholl Brose was named the world's best liqueur at the World Whisky Awards in 2012. Drambuie is the best-known modern iteration, a mainstay of gantries around the globe. A blend of whisky, heather honey, herbs and spices, its name is derived from the Gaelic phrase “an dram buidheach”, meaning "the drink that satisfies". Take a 30cm baking dish and add 550g of the strawberries. Then stir in 100g sugar, a teaspoon of vanilla bean paste, and 2/3 of the orange zest. Roast for 30 mins, stirring halfway, until the strawberries have produced a syrup, and leave to cool. Newly built and cleverly designed with the spectacular lochside location very much in mind, this inviting retreat is ideally placed for taking in some of Skye’s many renowned sights. Dramatic floor to ceiling windows have been used in the sitting room to perfectly frame the loch outside and it can be hard to choose whether to focus on the gorgeous view or the fire dancing in the wood-burning stove.Spread the whipped cream evenly over the sabayon, then pour the blitzed fresh strawberries over the cream. Bake in the oven for 30 minutes. Every 10 minutes, give the mixture a stir to help it to cook evenly. Award winning Single Malt Scotch Whisky Liqueur Bruadar has undergone a relaunch which includes a new recipe and look. After months of experimentation the brand’s Single Malt contribution has been increased slightly, resulting in a higher strength. This also provides more pronounced vanilla and fruity notes from the Whisky, which creates a beautiful balance of flavours that complement the natural Scottish honey running through the liqueur. A spacious, luxury family home, set amongst spectacular scenery with lovely views over the countryside towards magnificent Ben Cruachan, offering a relaxed and comfortable base to tour the Western Highlands.. Ground Floor: Take 4 glasses and add a layer of the rhubarb (including any juices), and then a layer of yogurt. Repeat for a larger portion – it’s entirely up to you how large or small you go!

The ideal drink for those looking to ease themselves into the world of whisky, perhaps not having been able to get on with straight-up single malts in the past, or those just looking for a different way to enjoy a dram after dinner, Scottish whisky liqueurs have been around longer than you might think, with “brose” – a mixture of whisky, honey, oatmeal and, if desired, cream – being produced for centuries. The property offers plenty of living and entertaining space, as well as a fully enclosed rear garden. Downstairs the spacious living/dining area is open plan, opening onto a well-equipped kitchen with adjacent utility room. Easily accessible for those with limited mobility, with an entrance ramp and wider doors, there is a single and double bedroom with en-suite shower room on the ground floor. Pro tip: Once the pecans have been removed from the pan, deglaze with a splash of Bruadar and allow to cool, then coat the blueberries in the glaze. Morrison Scotch Whisky Distillers Ltd are family-owned independent bottlers, whisky merchants and producers of the finest Scottish liqueurs including this hugely popular ‘Bruadar’. Based in the heart of Perthshire, their dedicated team are truly passionate about Scotland's national drink. It is easy to understand why it’s named after the Gaelic word for “dream” with the sweet & subtle flavours able to transport you to another place entirely.

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This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. The recipe was then given in the late 19th century to James Ross, who ran a hotel on Skye, where he developed the recipe and began selling it to patrons in the 1870s, with the name being registered as a trademark in 1893. Now start to whisk in the 160g sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in. Spread a sheet of baking paper on top of a large oven tray. Use a serving spoon to take a few spoonfuls of the mixture and spread into a circle, around the size of a dinner plate. Fill in the circle with the mixture, with extra around the edge to create a crater in the middle (this is where you will spread the filling later). Carefully crafted for your enjoyment, Bruadar’s closely guarded award-winning recipe is created by skilfully balancing Single Malt Scotch Whisky with local Scottish honey and sloe berries to create something completely unique.