Atholl brose

Method

Toast the oatmeal gently in a dry pan for 2-3 minutes, stirring frequently until golden and fragrant. Mix the toasted oatmeal with cold water in a bowl and let it stand for 30 minutes, stirring occasionally to infuse. Strain through fine muslin, pressing gently to extract the oatmeal cream, discarding the solids. Combine the oatmeal liquid with honey, whisky, and a pinch of salt, stirring until well blended. In a separate bowl, whip the double cream to soft peaks, then carefully fold into the whisky mixture. Chill thoroughly for at least 2 hours before serving in small glasses.