Last night was a real treat. Good music, good friends, good food, and refreshing beverages! I wanted to thank everyone who came and all the organizers for their time and effort to make this an endearing tradition. I promised that I would post the recipe for the Atholl Brose.
This came from "A Year in a Scots Kitchen" by Catherine Brown.

1 Bottle Single Malt
10 fl oz double cream
1 lb honey
whites of 6 eggs
1 handful oatmeal
Soak the oats in the Whiskey. Beat egg whites until stiff, then fold cream into them. Add the honey. Very slowly blend in the whiskey and oatmeal. Pour into bottles and store for a week, shaking occasionally. Brown attribues this recipe to The Hogmany Companion by Hugh Douglas 1993

She has several recipes for this fine drink as well as some stories about their origin.

Good health to you all and I am looking forward to next year. By then I will have had some time on my Border Pipes an we can sample Burns tunes as they were intended. George