Ae Fond Nip

Ae Fond Nip

Ae Fond Nip – created by The Pot Still, Glasgow

  • 1 biscuit of Walkers of Aberlour Ginger Royals Shortbread
  • 25ml Strathisla 12 year old
  • 75ml milk
  • Squirting cream
  • Cocoa powder

Smash the biscuit to smithereens – the whisky bottle makes an excellent tool for this. Mix the crumbs with the milk and use a stick blender to pulverise it into a creamy, thin porridge-like consistency. Blend in the Strathisla, serve in a Glencairn glass and garnish with a squirt of cream and a dusting of cocoa powder. The cream can be stirred in if you want a thicker consistency.

Watch a video of how it was made here.

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