This weekend I was trying to finish up a submission for the Winter edition of WestSound Home & Garden and just felt that the “Winter Warmer” piece really needed a hot drink to be complete. The only trouble is, I can’t remember the last time I had a hot drink, so I started cruising the web for ideas. There are plently of them out there and I got a little bit tipsy just reading the ingredient lists for some of the drinks.
So I put out an S-O-S on Twitter and received a few suggestions, but the one that caught my eye was from LetThemEatSteak for a Bishop. I liked the “retro” feel of this warm spiced port drink. I can remember my mom making hot spiced wine in the winter when the power would go out, so this seemed to fit my criteria perfectly. It is a very easy drink to make, although you do have to bake the orange for about an hour begin assembly.
It smells heavenly and tastes divine, which may be one of the reasons for its name. A little research also turned up this interesting tidbit: the Bishop was a favorite drink of Hemingway. Now how could you go wrong with that kind of endorsement?
Be sure to serve it in small cups, as it is best enjoyed hot. If you want a bit more octane in your drink, feel free to add a few ounces of cognac to the pot.
This is a very old-fashioned drink that is easy to prepare, makes enough for a crowd and it’s thoroughly warming and absolutely delicious.
The only trick is to give yourself enough time to bake the orange.
- 1 bottle ruby port (a decent brand like 6 Grapes)
- 1 cup water
- 1 medium orange
- 20 whole cloves
- 2 ounces sugar
- Juice of ½ lemon
- Pinch each of fresh grated ginger, fresh ground nutmeg and fresh ground allspice
- 4 to 6 ounces cognac (optional)
Wash the orange and pierce the skin with the cloves, leaving the buds protruding from the orange skin. Continue until the orange is well studded with cloves.
Place the orange on a baking dish and bake in a preheated 350-degree oven until the skin is lightly toasted, 60to 90 minutes. Remove from oven and let cool.
Heat port and water in a saucepan until gently simmering. Stir in sugar, lemon juice and spices.
Cut the orange into slices and add it and its juice to the pan of port along with cognac, if using. Stir and serve in small cups so the drink will stay warm.