The Dead Rabbit’s Bishop

Adapted from The Dead Rabbit Drinks Manual by Sean Muldoon, Jack McGarry and Ben Schaffer

While The Dead Rabbit defines this port-based drink as an Archbishop, we adhere to William Terrington’s 1869 definition, which classifies this mixture as a Bishop. Part of the larger ecclesiastic family of punches that run the gamut from the decidedly more regal, Pope, built on a base of Burgundy, to the lowly Church Warden, typically made with inexpensive ginger wine and thinned with tea, this recipe revives the popular yuletide drink of the 18th and 19th centuries.


Serving: 1

  • 5 ounces Bishop Mix (see Editor's Note)
  • 5 ounces Bishop Mix (see Editor's Note)

Garnish: Grated nutmeg, expressed lemon and orange peel.

  1. Warm the Bishop mix in a small saucepan and pour into a wine glass.
  2. Garnish with freshly grated nutmeg.
  3. Express the lemon peel and orange peel over the surface of the drink and discard.
Editor's Note

Bishop Mix:
3/4 ounce Ginger Syrup
Zest of 1 orange
Pinch of ground mace
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3 ounces Cherry Heering
8 ounces port

Combine all the ingredients in a 16-ounce jar. Allow to macerate for three days, then strain through a chinois into a fresh container. Should last indefinitely at room temperature.

Summer Edition:
Add all the ingredients except the garnishes to a shaker. Fill with ice, shake and strain into a wine glass. Garnish.