Skip to main content

English Bishop

How to Mix Drinks or the Bon Vivant’s Companion offers a recipe for English Bishop that involves sketchy directions and an open fire. It took some trial and error, but we adapted it to a standard oven. The infusion can be a cocktail sipped on its own, or an ingredient that can be mixed into other cocktails; we use it in our Jersey Devil cocktail (page 99).

Recipe information

  • Yield

    makes about 3/4 quart

Ingredients

1 orange
30 whole cloves
1 (750 ml) bottle ruby port
1 cup superfine sugar

Preparation

  1. Preheat the oven to 400°F. Stud the orange with the cloves, place in a baking dish, and bake until the entire orange is browned, about 30 minutes. While still warm, carefully cut into quarters and place in a saucepan over medium heat. Add the port and simmer for 30 minutes. Remove the orange quarters, strain the liquid, and add the sugar. Allow to cool, strain out any debris, and bottle. Will keep for 2 weeks, refrigerated.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
Read More
A veg-forward main or gets-along-with-everyone side.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Like a cucumber-cilantro chutney sandwich and scallop piccata.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Serve it with warm pita, rice, or chips for an under-30-minute dinner.
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Turn humble onions into this thrifty yet luxe pasta dinner.