Based on a classic recipe from Jerry Thomas’ How to Mix Drinks, Ezra Star’s Bishop is spiked with Cognac to round out the drink and add a bit of depth. She prefers to use roasted sour oranges, as opposed to sweet navel oranges, to give more flavor and tang. This drink is a great make-ahead: Just reheat when you’re ready to serve.
- 4 cups ruby port
- 1 cup sugar
- 6 ounces Cognac
- 2 sour oranges
- 30 whole cloves
Garnish: grated nutmeg
- Stud oranges with cloves and place in a 400° F oven until orange is browned, about 30 minutes.
- Cut oranges into quarters and place in a sauce pan or pot, add port, and simmer for 30 minutes.
- Remove orange quarters, strain and add sugar and Cognac, stirring to dissolve.
- Serve warm in mugs, with a grating of nutmeg on top, or bottle to use later.