Cardinal

Oxford Night Caps by Richard Cook (1860, p.4) — Oxford 1860

1 bottle

claret — Used in place of port wine from Bishop.

base

Cook explicitly defines Cardinal as a species under the broader Bishop genus.

This is a substitution variant on the standing mulled-wine template.

Cooling Cups and Dainty Drinks by William Terrington (1869, p.189) — Terrington 1869

3 whole	Tangerine orange — Tangerine oranges	base
1 pint	water — hot water	dilution
3 whole	cardamom — cardamom seeds	other
0.25 oz	cinnamon — Or three drops essence of cinnamon.	other
	mace — A little.	other
3 drops	nutmeg essence — essence of nutmeg	other
1 quart	Rhenish wine — Warm up after straining the spiced base.	other
4 oz	barley sugar — dissolved barley-sugar	sweetener

Simmer the sliced Tangerine oranges, spices, and dissolved barley-sugar in the hot water for half an hour.
Strain clear with pressure and add the Rhenish wine.
Warm up, adding more wine if the mixture is too highly flavoured.

Cardinal shows the continued life of named mulled ecclesiastical beverages alongside the more modern iced cups.

The flavored hot-water base is built first and only then lengthened with wine so the spice can be adjusted.

Variants (2)