The Mixing Ingredients Smoking Bishop
It's not quite Gluwein, but it's awfully close!
I think I said almost everything there is to be said about the strange concoction that is the Smoking Bishop last week, so this week I’m going to jump right to the chase. My first attempt was a bit dry and not quite distinct enough from just “hot Port”, but I think my updated mash bill results in a sweeter, spicier drink that is right at home in Victorian England.
1 Bottle of Sandeman’s Ruby
A Port good enough to keep around (I’m sure I’ll be adding it to other recipes) but not so good that you feel bad boiling it. The flavor holds up enough here, but it doesn’t get in the way as the spice and citrus are amped.
2 Cups of Sweetened and Spiced “Tea”
Add the following to 2 cups of water, bring to a boil, and strain:
2 tablespoons of sugar
1 cinnamon stick
3 star anise pods
10 cloves
6 thin slices of ginger root
1 “Bruleed” Valencia Orange
Cut a ton of holes in the fruit, stick it on a super-hot grill for 10 minutes, and then add it to the liquid.
The Result
A spiced wine that reminds you of a Christmas Market, but doesn’t put you there directly. There’s a bit more bite here (from the Port and the sour orange), but it’s still absolutely a comfort drink.
Mix up a batch and settle in by a fire. It’s almost 12 days to Christmas…
