English Bishop

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

1. Stick the orange with cloves and roast it before a fire.
2. When sufficiently brown, cut it in quarters and pour over it a quart of Port wine previously made hot.
3. Add sugar to taste and let the mixture simmer over the fire for half an hour.

Garnish: Roasted clove-studded orange

Nose

Hot Port, roasted orange, and clove create a rich winter aroma.

Palate

It is deeper and more obviously festive than the chilled bishop, with the roasting step adding a rounder spice-and-citrus character.

Finish

The finish is warming, sweet, and spiced.

Summary

A true hot bishop that firmly anchors the mulled-wine branch inside the bar manual tradition.

English Bishop is exactly the kind of drink that stops this ontology becoming too cocktail-narrow. It preserves a ceremonial hot wine tradition that coexisted with the classic mixed-drink world rather than standing outside it.

Roasting the orange is not optional flourish; it materially changes the drink's flavour and identity.

Compared with the chilled Bishop, this is slower, richer, and more winter-table oriented.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.32) — English

1. Roast the clove-studded orange until sufficiently brown, cut it into quarters, and pour over it a bottle of heated Port wine.
2. Add a spoonful of honey, let the mixture simmer for twenty minutes, and serve piping hot.

Ice: None