Christmas Drinks - Smoking Bishop

  • Posted on 19th December 2016 by Guest - Emma
  • Christmas drinks  - Smoking Bishop

     
    “A merrier Christmas, Bob, my good fellow, than I have given you for many a year! I’ll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon over a bowl of smoking bishop, Bob!”
    A Christmas Carol
     
    In the heart-warming final scene of the Charles Dickens’s classic, Scrooge is a changed man. He has seen the error of his ways and will be outlining how he will be improving Bob’s work/life balance over a cup of a traditional Christmas drink, Smoking Bishop! This is a delicious, zesty and spicy mulled wine fortified with port. In fact, if all work appraisals were conducted in a similar way, I am certain employee satisfaction would be much improved!
     
    The word ‘bishop’ was a 19th century euphemism for port. In fact, if you failed to pass the port around the table after dinner, the polite way of chivying the decanter to come your way was to ask, “Do you know the Bishop of Norwich?” Smoking bishop refers to the heating of the spicy port elixir until a delicious steam is seen rising from the pan. This shows the drink is ready to serve in warmed glasses.  
     
    During the long, cold nights around the winter solstice, is there a more perfect drink? Warming and sweet, the port and oranges capture Iberian sunshine and the spices take us to exotic climes just in time for the Winter sun break advertising!


    Recipe:
    (Serves 8)
    •                     5 unpeeled oranges – sweet or Seville will do
    •                     Half a large unpeeled grapefruit
    •                     60g soft brown sugar                
    •                     20 cloves
    •                     2 sticks of cinnamon
    •                     1litre strong red wine
    •                     500 ml ruby port

    Heat the oven to 180°c

    Wash the fruit and cook on a foil lined baking tray until they become pale brown. Turn once.

    Stud each fruit with the cloves.
    Heat a large earthenware bowl and add the fruit.
    Add the sugar and the red wine, cover and store in a warm place (an airing cupboard is perfect!)
    After about a day of muddling, squeeze the fruit to extract the juice, and strain into a saucepan.
    Add the port and warm thoroughly, but don’t boil.
    Taste. You can add a little lemon juice if you like the drink a little sharper, some orange juice if the oranges were not very juicy or mix in a little sugar syrup if you prefer it sweeter.
    Serve in warmed glasses.
     
    Here are some fun variations to make if you have the time and energy!
     
    Smoking Archbishop — made with claret
    Smoking Beadle — made with ginger wine and raisins
    Smoking Cardinal — made with Champagne or Rhine wine
    Smoking Pope — made with burgundy
     

     

    • Comments
    • Douro
    • by Peter
    • I see that Douro and Quercus are both described as a cologne. How is a cologne different from an eau de cologne? Or is cologne simply a shorthand for eau de cologne?
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