This is the Athol Brose recipe I first learned - The 'Great Beast' referred to below was one of my online amigos years ago. A wine chemist/weight lifter and wildman:
If you've got a little scotch in the cupboard, try making Athol Brose. This recipe comes from someone named "The Great Beast" at Salon magazine's Table Talk.
Kitt's note: It really is best if made several hours ahead of time at least. I found it a little rich on its own, so I used it as a topping for fresh, sliced strawberries (puree a handful of the berries with a couple spoons of powdered sugar and mix them back in to sweeten the fruit a little.) Reserve some slices for garnish, along with fresh mint leaves. If you have room in your fridge, you can assemble this dessert ahead of time. If you have parfait glasses, you could do more layering -- berries, cream, berries, cream -- for an excellent effect.
4 tablespoons honey
4 tablespoons scotch whisky
2 tablespoons oatmeal
1/2 pint heavy cream
Gently heat honey and whisky, stirring to dissolve. Set aside to cool. Toast oatmeal in a dry frying pan until nutty and brown. Whip the cream until thick. Sprinkle in all but two teaspoons of oatmeal (reserve for topping) and fold in with the honey mixture. Spoon into ramekins or tumblers, sprinkle with remaining oatmeal, and chill for two hours.
It sounds dead simple, but it's elegant and delicious.
A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling