If you do a search online for a Bishop Cocktail you will find many links to a wine drink and it’s popularity led me to include it below. However, my true intention was to share a variation of a classic cocktail also known as the Bishop. I originally came across the recipe in The Old Waldorf-Astoria Bar Book and within that singular publication there are two versions of it. One (the main recipe here) has a rum base and wine as an accent. The other “pitcher” version cuts the rum to a much smaller ratio, leaving the drink more along the lines of a rum Sangria. All are great drinks, but I prefer my Bishop rummed up.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 Drink


  • 3 oz rum
  • 1 oz red wine
  • 1 tsp simple syrup
  • Juice of 1/2 a lime


  1. Pour the ingredients into a cocktail shaker filled with ice.
  2. Shake well.
  3. Strain into a chilled red wine glass.

Classic Punch Version:

  • 1 bottle red wine
  • 3 oz rum
  • Juice of 1/2 lemon
  • 4 barspoons superfine sugar
  • various seasonal fruits for garnish
  1. Mix all ingredients in a pitcher by stirring thoroughly.
  2. Add ice (pour into a punch bowl if desired).
  3. Add a variety of cut fruit garnishes.

Modern (Hold the Rum) Version:

  • Red wine (Burgundy is preferred)
  • Juice of 1/4 lemon
  • Juice of 1/4 orange
  • 1 tsp powdered sugar
  • Various fruits for garnish
  1. Shake the juices and sugar in a cocktail shaker filled with ice.
  2. Strain into a highball glass with two ice cubes.
  3. Fill with wine and stir thoroughly.
  4. Garnish with a variety of fruits.
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