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Food + Drinks

Bishop Cocktail Recipe

From Drink in Boston

January 26, 2010
Serves 30


  • 12 Seville oranges
  • 12 Cloves per orange
  • 1 tablespoon whole allspice berries
  • 1 tablespoon whole cloves
  • 10 cinnamon sticks
  • 1 generous tablespoon whole mace
  • 250 g (a little under 9 oz) fresh ginger, cut into small pieces
  • 2 qt water
  • 4 lb demerara sugar
  • 4 750-ml bottles ruby port
  • 1 750-ml bottle Cherry Heering liqueur
  • 1 750-ml bottle orange curacao


  1. Stud 12 oranges with whole 12 cloves per orange
  2. Place in a baking dish and bake in a 250 F oven for 1 hour
  3. To make a spiced simple syrup, combine the next 6 ingredients in a large saucepan
  4. Bring mixture to a boil and remove from heat
  5. Add demerara sugar and whisk to dissolve
  6. Strain through a fine wire mesh
  7. In a large stockpot, combine 1 quart of the syrup and the 3 liquors
  8. Once the oranges have cooled, cut in half and squeeze juice into the mixture; add the orange rinds to the pan as well
  9. Bring to a simmer and allow to sit over low heat for at least 1 hour
  10. To serve, preheat a punch bowl by rinsing with hot water
  11. Fill with 2 quarts of Bishop along with a couple of the orange shells
  12. Take another orange shell and place in a metal ladle; douse the shell with warm 151-proof demerara rum, and while holding the ladle about 6 inches above the bowl of Bishop, ignite the rum with a long match or grill lighter
  13. Drizzle the flaming rum into the bowl, then immerse the ladle in the liquid to extinguish the flame
  14. Serve in warmed punch glasses
Photograph by Nathan Fenton
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