Tract · Cocktails

Hot drink · Stirred · Historical · complexity 1/5

Pope

Pope is the champagne branch of the Bishop family.

spiced · sparkling_wine · citrus · warming · winter · nightcap · communal

Served in Bowl or jug.

Variants (2)

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

1 bottlechampagne — Used instead of port wine.base
  1. Prepare the drink exactly as for Bishop, substituting champagne for port wine.

Cook places Pope in the same Brazenose-derived cluster as Lawn Sleeves and Cardinal.

The recipe assumes the shared Bishop process and changes only the base wine.

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

3 wholeSeville orange — bitter Seville orangesbase
1 pintwater — hot waterdilution
2 bottlesmulled Burgundy other
1 poundsugar — pounded loaf-sugarsweetener
  1. Roast the Seville oranges to a pale brown and lay them in a heated vessel.
  2. Add the pounded sugar and press the oranges and sugar together.
  3. Add the mulled Burgundy and hot water and serve.

Garnish: Roasted Seville oranges.

This is part of Terrington's late ecclesiastical-title cluster that reworks older mulled-wine traditions.

The oranges are not just garnish; they are actively mashed into the sweetening base.

Related recipes

See also: Cardinal, Archbishop, Good Bishop

Cook presents it as Bishop made with champagne instead of port.