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
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- 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
- Mix all ingredients in a pitcher by stirring thoroughly.
- Add ice (pour into a punch bowl if desired).
- 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
- Shake the juices and sugar in a cocktail shaker filled with ice.
- Strain into a highball glass with two ice cubes.
- Fill with wine and stir thoroughly.
- Garnish with a variety of fruits.