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.