Bishop

Oxford Night Caps by Richard Cook (1860, p.1) — Oxford 1860

1. Stud a lemon with cloves and roast it slowly.
2. Boil the spices in water until reduced by half, then boil the port and burn off a portion of the spirit with a flame.
3. Add the roasted lemon and spice liquor to the wine and let it stand near the fire for 10 minutes.
4. Rub sugar on fresh lemon peel, combine it with the juice of half a lemon in a bowl or jug, pour in the wine, grate in nutmeg, sweeten to taste, and serve with the lemon and spices floating.

Garnish: Roasted clove-studded lemon and floating spices.

Cook frames Bishop as one of the University's oldest winter beverages and ties its name to church dignitaries being regaled with spiced wine.

The recipe is built around roasting citrus, decocting spice, and serving warm rather than around rapid bar mixing.

The Modern Bartenders' Guide by O. H. Byron (1884, p.10)

1. Build the drink in a large bar glass over fine ice.
2. Stir well, dress with fruit, and serve with a straw.

Garnish: Mixed fruit

Ice: Fine ice

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.12) — 1888

1. Combine the sugar, lemon juice, orange juice, seltzer, and fine ice in a large bar glass.
2. Fill the balance with Burgundy, add a dash of Jamaica rum, stir well, press with fruit, and serve with a straw.

Garnish: Fruit

Ice: Three-quarter glass of fine ice

Summary

A wine punch in miniature form that preserves claret-and-rum bar logic in a single-glass service.

Bishop is useful because it shows wine-based punch logic still living comfortably beside cocktails and fizzes.

Its single-glass stir and straw service place it between full communal punch and table wine.

Compared with claret punch forms, this is shorter and more immediately bar-service oriented.

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.37)

1. Make a lemonade with any effervescent water.
2. Add the Burgundy and a dash of Jamaica rum, stir, decorate, and serve with straws.

Garnish: Decorated top

This version matters because it shows bishop surviving as a lemonade-and-wine summer form rather than only a hot winter drink.

The drink depends on the effervescent lemonade base and only then the wine-and-rum addition.

Drinks a La Mode by Mrs de Salis (1891, p.26) — Drinks a La Mode 1891

1. Roast the clove-studded lemon, pound sugar with spices and lemon rind, add water, port, and claret, strain and heat, then press the roasted lemon in a punch bowl and add cherry brandy and the hot wine mixture.

Garnish: Roasted lemon

The Mixicologist by C. F. Lawlor (1895, p.55) — C. F. Lawlor 1895

1. Dissolve the sugar in one wineglass of water.
2. Add the lemon slices, rum, and two or three small lumps of ice.
3. Fill the glass with claret or red Burgundy, shake up well, and remove the ice before serving.

Garnish: Lemon slices

Nose

Red wine and lemon rise with a faint rum seasoning.

Palate

It is cooler and brighter than a fully mulled wine, but still part of the spiced-wine service world.

Finish

The finish is vinous, citrusy, and lightly warming.

Summary

A chilled bishop variant sitting between punch and mulled-wine traditions.

Bishop is a useful reminder that hot and cold wine-service families overlap more than modern categories imply. Lawlor preserves the name in a brisker bar form rather than only as a steaming bowl drink.

The removal of the ice after shaking matters; the drink is chilled and integrated, not served on the rocks.

Compared with English Bishop, this is colder, quicker, and more bar-glass oriented.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.206) — Harry Johnson 1900

1. Dissolve the sugar, citrus, squeezed orange, and water, syphon selters, or vichy in a large bar glass.
2. Add the fine shaved ice.
3. Fill the glass with Burgundy and flavour with a few drops of Jamaica rum.
4. Stir up well with a spoon, dress the top with a little fruit, and serve with a straw.

Garnish: Seasonal fruit

Ice: Fine shaved ice

Nose

Wine and citrus rise first, with the rum acting more as a shadowy aromatic lift than a second obvious base.

Palate

Bishop is vinous and cooling rather than spirit-heavy, sitting in the middle ground between cup, cobbler, and punch logics.

Finish

The finish is soft, grapey, and gently citrus-lit.

Summary

A wine-led mixed drink that keeps older bishop service alive inside Johnson's standardised bar world.

Bishop is one of those historically important wine drinks that later cocktail history tends to sideline. Johnson's version helps keep visible the wine-service branch that coexisted with the sharper cocktail canon.

The rum is not there to dominate. It functions as flavouring, which is an important reminder that old mixed drinks often used spirits as accents rather than as obvious bases.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.236) — A la Prusse

1. Roast the bitter oranges until pale brown.
2. Lay them in a tureen, cover them with the pounded sugar, add three glasses of claret, cover, and let stand until the next day.
3. When required for use, place the tureen in a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve.
4. Boil the remainder of the claret, add the strained juice, and serve warm in glasses.

Nose

Warm wine and roasted bitter orange create a deeper and more cooked citrus aroma than cold bishop service.

Palate

This is a fuller winter bishop, with roasted orange bitterness and warm wine giving it more ritual gravity than the iced or lengthened wine-drink branch.

Finish

The finish is warm, citrus-bitter, and vinous.

Summary

A hot roasted-orange bishop that preserves one of the great winter wine-service branches.

The roasted bitter orange technique is exactly the kind of detail that makes historical mixed drinks distinctive. Johnson preserves a service method that is easy to lose if one reduces bishop to merely 'mulled wine with citrus'.

The overnight standing and later reheating are both part of the drink's identity. It is a staged preparation, not a quick single-glass mix.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.19)

1. Add the sugar, lemon, seltzer, shaved ice, wine, and rum to a large bar glass.
2. Shake well, dress with fruit, and serve with a straw.

Garnish: Seasonal fruit.

Ice: Finely shaved ice

This is a useful bridge between older wine punches and later single-glass claret refreshers.

Sheridan keeps Bishop in the shaken, fruit-dressed bar-glass punch tradition rather than treating it as a hot mulled wine.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.102) — A la Prusse

1. Roast the oranges pale brown, lay them in a tureen with the sugar and three glasses of claret, and let stand covered until the next day.
2. When needed, warm the tureen in boiling water, press and strain the oranges, boil the remaining claret, add the strained juice, and serve warm in glasses.

This is an important later witness for the hot bishop branch surviving as a distinct roasted-orange service rather than only as a cold claret mixture.

The overnight orange-sugar maceration and warm finishing service are the defining logic here.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.23)

1. Dissolve the sugar in water and add the lime juice, orange bitters, ice, and Jamaica rum.
2. Fill with claret, spoon well, dress with fruit, and serve with straws.

Garnish: Fruit.

Ice: Fine ice

This is a good turn-of-the-century checkpoint for Bishop as a bar-glass claret punch rather than only a heated wine service.

The recipe depends on spooned iced wine-punch service rather than bowl scale or hot preparation.

The Complete Buffet Guide by V. B. Lewis (1903, p.17) — V. B. Lewis 1903

1. Add the sugar, lemon juice and rind, a squirt of seltzer, shaved ice, claret, and Jamaica rum to the glass.
2. Shake well, dress with fruit, and serve with a straw.

Garnish: Fruit

Nose

Red wine, citrus, and a hint of rum give the drink a cooler profile than older hot-bishop forms.

Palate

This is a very useful comparative variant because it shows Bishop turning into a chilled, dressed claret service rather than remaining only a mulled-wine drink.

Finish

The finish is lightly spiced, wine-led, and refreshing.

Summary

A chilled claret Bishop that shows the old wine-service family adapting to the late bar.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.14) — Lowe 1904

1. Add the sugar, lemon juice, lemon peel, Seltzer, shaved ice, and Jamaica rum to the glass.
2. Fill with claret or Burgundy, shake, decorate with fruit, and serve with a straw.

Garnish: Fruit

Ice: Shaved ice

Nose

Wine, lemon peel, and a little rum lift the aroma.

Palate

Lowe's Bishop is valuable because it preserves the chilled over-bar branch of the name rather than only the older mulled parlour style.

Finish

The finish is cool, vinous, and lightly spiced by rum.

Summary

A chilled over-bar Bishop preserving the name's cooler branch.

Stuart's Fancy Drinks and How To Mix Them by Thos. Stuart (1904, p.10) — Stuart 1904, opening service section

1. Build in a large bar glass half-filled with fine ice, fill with Burgundy, add a dash of Jamaica rum, stir well, dress with fruit, and serve with a straw.

Garnish: Fruit

Ice: Fine ice

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.167)

1. Dissolve the powdered sugar in water in a large soda glass and add the lemon slices, fine ice, and Jamaica rum.
2. Fill with claret or red Burgundy, shake well, remove the ice, and serve.

Garnish: Lemon slices

Ice: Fine ice

Removing the ice before service is a distinctive printed step.

Manual del Cantinero by Carlos Golfrin (1909, p.211)

1. Combine the red wine, citric syrup, sugar syrup, and concentrated lemon essence.
2. Roast the bitter orange, squeeze in half of its juice, and let the mixture infuse for twenty-four hours.
3. Filter the batch and charge it in the apparatus to six atmospheres.

Presented as a carbonated batch drink rather than a single-service bishop.

Jack's Manual by J. A. Grohusko (1910, p.36)

1. Stir the sugar, citrus juices, fine ice, Burgundy, and Jamaica rum well.
2. Dress with fruits in season and serve with straws.

Garnish: Seasonal fruit

Ice: Fine ice

The Buffet Blue Book by John H. Considine (1912, p.20)

1. Build the sugar, orange juice, lemon juice, seltzer, and fine ice in a large bar glass.
2. Fill up with Burgundy, dash with Jamaica rum, stir well, dress with fruit, and serve with a straw.

Garnish: Mixed fruit

Ice: Fine ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.8)

1. Add the sugar, lemon juice, orange juice, seltzer, ice, Burgundy, and Jamaica rum to the glass, stir well, dress with fruit, and serve with a straw.

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.9) — a La Prusse (Wehman Bros. 1912)

1. Roast the oranges, cover them with sugar and some port in a tureen, rest overnight, warm the tureen in boiling water, press and strain the orange mixture, boil the remaining port, combine, and serve warm.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.9) — English (Wehman Bros. 1912)

1. Roast the clove-studded orange, quarter it, pour hot port over it, sweeten to taste, simmer for half an hour, and serve.

Bartenders' Manual by Bartenders Association of America (1913, p.14)

1. Stir well over fine ice, dress with fruit, and serve with a straw.

Garnish: Seasonal fruit

Ice: Fine ice

Manual del Cantinero by John Escalante (1915, p.5)

1. Half-fill the shaker with large pieces of ice.
2. Add the ingredients, shake until well frapped, strain into a large glass, and serve.

Ice: Ice

El Bar Americano en España by Pedro Chicote (1927, p.146)

1. Shake very well and strain into a water goblet already holding finely chopped seasonal fruit.

Garnish: Seasonal fruit

Ice: Crushed ice

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.31) — Cheerio 1928

1. Pour the sugared water into a large glass, add the lemon slices, Jamaica rum, and a few small lumps of ice.
2. Fill with claret or red Burgundy, shake well, remove the ice, and serve.

Ice: A few small lumps of ice

Cocktails by Pedro Chicote (1928, p.344) — Chicote 1928

1. Shake and strain into a water glass over fruit.

Garnish: Seasonal fruit

Ice: Crushed ice

This matters because it keeps Bishop visible as a still-living chilled wine-and-rum mixed drink in Chicote's late miscellany, not only as an earlier hot-claret form.

The shaken chilled treatment marks this as a different service mode from the older mulled versions.

Cocktails by "Jimmy" late of Ciro's London by Jimmy (1930) — Jimmy 1930, opening A-B recipe run

1. Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.104)

1. Build in a pitcher and serve over ice.

Ice: Ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.71)

1. Build over cracked ice, fill with Burgundy or claret, stir, add orange slice and rum, and serve.

Garnish: Orange slice

Ice: Ice