Atholl Brose - untested

https://www.christinascucina.com/atholl-brose-with-and-without-cream/

A weird recipe. This is another version, that includes the oats in the final product. I kept the toasting part for the purely liquid version, figuring it would add a nice flavour.
https://www.appetitemag.co.uk/atholl-brose/

1/2 cup (3 oz) steel cut (pinhead) oats
1 1/2 cups (12 oz) water
3 tsp honey (heather honey is usually used)
about 8 oz whisky (equal to the amount of brose from the oats)
(optional: 5 oz heavy cream)

1. First, spread the porridge oats (or combined oats/ground almonds) on a baking tray and put under the grill on a low heat to toast gently. Keep an eye on it, remove the minute it is gently browned.
2. Set aside to cool.
3. Soak the oats in the water for 24 hrs.
4. Drain the brose from the oats. Put some paper towel in a strainer, then squeeze the rest of the liquid out using a linen cloth.
5. Stir in the honey (to do it properly, use a silver spoon)!
6. Next, pour in the whisky and stir.
7. This is the original Atholl Brose. Optionally, add the cream, if you desire.