Cooling Cups and Dainty Drinks by William Terrington (1869, p.189) — Terrington 1869
- Stick the Seville orange full of cloves and roast it before the fire.
- Cut it in halves and cover it with sugar.
- Add the bottle of mulled white wine and serve hot.
Garnish: Roasted clove-studded orange halves.
This completes the ecclesiastical-title progression that Terrington gives alongside Pope, Cardinal, and Churchwarden.
The white-wine base marks it off from the redder bishop-family hot cups nearby.
Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.36)
| Jamaica rum — Only a dash is specified. | base |
| 1 jigger | port — port wine | base |
| 1 jigger | water | dilution |
| 1 spoonful | sugar — The sugar is first dissolved in the water. | sweetener |
- Shake the dissolved sugar, water, port, and ice thoroughly.
- Pour into a punch glass, add a slice of lemon, dash with Jamaica rum, and serve with straws.
Garnish: Lemon slice
This is a useful small-format port drink that sits between bishop, sangaree, and bar-glass punch logic.
The shake-plus-rum-dash handling gives it a more active service pattern than plain negus or warmed wine.
Mixed Drinks by Herbert W. Green (1895, p.56)
| 2 slice | lemon — With peel on. | acid |
| 1 dash | rum | base |
| 1 small spoonful | sugar | base |
| water — Only enough to dissolve the sugar. | dilution |
| 1.5 jigger | port wine | other |
- Dissolve the sugar with a little water in a lemonade glass, then add lemon slices, rum, port wine, and fine ice.
- Stir well, fill with ice, trim with fruits, and serve with straws.
Garnish: Fruits.
Ice: Fine ice
This is a useful port-punch checkpoint because it keeps the old bishop/archbishop wine-punch logic alive in individual glass service.
The lemon slices stay in the glass as part of the service, not just as expressed peel.