The Bishop Cocktail
Usually this time of year, I’m preparing for three big dinners: Hanukkah, Christmas Eve and Christmas Day. But I don’t just plan the food, I also plan the drinks. I mean, let’s be honest, no meal is complete without a great cocktail. Sure, there is always a bottle (or three) of wine, but no one ever passes up a good cocktail. Single cocktails are great, but they usually take time, and unless you want to be tending bar all night, they’re not the best choice. Then there’s punch. It’s easy, serves a ton of people and can be hot or cold.
Now, I know that this year there won’t be the big holiday parties we’re used to having. Instead there will be intimate dinners with spouses and immediate families who all live under the same roof. But just because the headcount is smaller doesn’t mean you have to forgo the punch. No matter how many people you’re serving, punch is always a great option. Eggnog is the obvious choice, but it’s not the only choice. As a matter of fact there’s another drink out there that’s not only delicious, it’s the perfect holiday color as well: the Bishop.
The Bishop is one of those drinks you can have all by yourself but can also be served as a punch for large parties. While those parties aren’t happening, there’s no reason you can’t whip up a bowl for your family to sip on before Christmas (or Hanukkah) dinner. It’s a simple mixture of red wine (or port), a little rum, a little citrus and some sugar. Sounds a little like Sangria, doesn’t it? But where Sangria usually uses either brandy or Cointreau which are both lighter alcohols, the Bishop has rum which is a much more potent liquor. A more potent liquor means more fun, right?
If you’re confused by the rum in this cocktail, don’t be. See, there are plenty of modern Bishops out there that are mainly a combination of lighter red wines and citrus. As I said, Sangria. But this Bishop comes from the 1935 The Old Waldorf-Astoria Bar Book by A.S. Crockett. While I’m unsure why the rum was added, I can tell you it makes a world of difference. Don’t get me wrong, I love a good sangria, but the rum in this cocktail makes it more festive, more potent and rounds out the flavors. The amount of rum depends on if you’re mixing up a single serving or a punch bowl. In the single serving, the cocktail is more rum heavy, but it’s the reverse for the punch. I mean, you want your family to make it to dinner, right? The benefit of the punch means you no longer need to worry about half empty bottles of wine lining your table. Now you have a cocktail that can carry you from appetizers all the way through to dessert; and since it’s red wine and rum, it goes great with a baked brie, a wonderful tenderloin or a rich bread pudding.
Ingredients
- 1 (750 ml) bottle red wine (like a Zinfandel)
- 4 ounces aged rum
- juice of 1 lemon
- 2 tablespoons sugar
Instructions
- Combine all the ingredients in a punch bowl. Stir until the sugar dissolves and the flavors meld.
- Ladel into ice-filled glasses and serve with sliced oranges.
